Eggs a la Creme

Ingredients

• twelve eggs
• grated bread-crumbs
• bits of butter
• pepper
• salt
• a large teacupful of sweet cream

Method

1. 1

   Hard-boil twelve eggs; slice them thin in rings.

2. 2

   In the bottom of a large baking-dish place a layer of grated bread-crumbs, then one of the eggs; cover with bits of butter, and sprinkle with pepper and salt.

3. 3

   Continue thus to blend these ingredients until the dish is full; be sure, though, that the crumbs cover the eggs upon top.

4. 4

   Over the whole pour a large teacupful of sweet cream, and brown nicely in a moderately heated oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.

Eggs a la Carmelite. — Chop some sorrel, a little parsley, and two or three small boiled onions together ; add the yolks of six hard-boiled eggs, chopped separately ; season with pepper and salt, and mix with a little melted butter. Fill the whites of the eggs, which should be divided in halves, lengthways, with this mixt- ure, and warm them thoroughly in a white sauce composed of 2 ozs. of butter and a quarter of a pint of cream, with a blade of mace to flavor. If flour be used it should be only sufficient to prevent the butter from oiling. Serve with a little lemon- juice squeezed into the sauce. Time, twenty minutes to boil eggs. Eggs a la Crfeme. — Hard - boil twelve eggs ; slice them thin in rings. In the bottom of a large baking-dish place a layer of grated bread-crumbs, then one of the eggs ; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full ; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.