Eggs Au Gratin
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 145. The excerpt below is the record exactly as published.
Eggs Au Gratin. Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover with Mornay sauce, sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.