Eggs au Gratin

Ingredients

• an anchovy
• a shallot
• a sprig of parsley
• three yolks of eggs
• to a small cupful of bread-crumbs
• 2 ozs. of butter
• season with salt and pepper
• half a dozen eggs

Method

1. 1

   Chop very fine an anchovy, a shallot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and 2 ozs. of butter; season with salt and pepper.

2. 2

   Have ready a hot dish; butter it well, and strew the mixture over the bottom.

3. 3

   Place the dish in the oven, and brown it slightly; then break half a dozen eggs into separate cups and slide them neatly onto the dish, after which return it to the oven for three minutes, or until the whites have set.

4. 4

   Serve immediately.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 113. The excerpt below is the record exactly as published.

Eggs au Gratin. — Chop very fine an anchovy, a shallot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and 2 ozs. of butter; season with salt and pepper. Have ready a hot dish ; butter it well, and strew the mixture over the bottom. Place the dish in the oven, and brown it slightly ; then break half a dozen eggs

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