Eggs au Gratin

Ingredients

• 6 hard-boiled eggs
• £ pint cream or milk
• Salt
• pepper
• cayenne
• 2 tablespoonfuls good stock
• 1 oz. butter
• ^ oz. flour
• 3 tablespooufuls of grated Parmesan cheese
• Yolks of 2 eggs (raw)

Method

1. 1

   Boil the eggs hard, and dip in cold water for a minute; then divide in half lengthwise, and dish in a circle round a dish.

2. 2

   Have the sauce prepared as follows: — Melt the butter, stir in the flour and seasoning; also the cream and stock; also one tablespoonful of cheese.

3. 3

   Boil five minutes; then add the yolks (beaten); with this coat the eggs, and sprinkle over with Parmesan cheese, put under a gas grill, in a hot oven, or in front of the fire to brown; pour round the remainder of the sauce, and garnish with fried bread, and serve.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 41. The excerpt below is the record exactly as published.

EGGS AU GRATIN. 6 hard-boiled eggs ^ pint cream or milk Salt, pepper, and cayenne 2 tablespoonfuls good stock 1 oz. butter ^ oz. flour 3 tablespooufuls of grated Par- mesan cheese Yolks of 2 eggs (raw)

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