Eggs au Gratin

Ingredients

• half a dozen eggs
• as many small slices of bread
• a pint of cream sauce
• a cupful of bread crumbs
• a table-spoonful of butter
• some salt and pepper

Method

1. 1

   Put the eggs into a deep saucepan and cover them with boiling water.

2. 2

   Cover the pan and set it on the stove where the water will keep warm for twenty minutes.

3. 3

   Make a sauce the same as for eggs farce.

4. 4

   Toast the bread to a delicate brown.

5. 5

   Put the butter in a small frying-pan, and when it gets hot, add the crumbs.

6. 6

   Stir until they get brown and crisp; then remove the pan.

7. 7

   Transfer the eggs from hot to cold water, remove the shells, and place a whole egg on each slice of toast.

8. 8

   Pour the sauce over the eggs and sprinkle with the fried crumbs.

9. 9

   Set in a moderate oven for six minutes and serve without change of dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 217. The excerpt below is the record exactly as published.

Eggs au Gratin. The materials needed to provide a dish for six persons are : half a dozen eggs, as many small slices of bread, a pint of cream sauce, a cupful of bread crumbs, a table- spoonful of butter, and some salt and pepper. Put the eggs into a deep saucepan, and cover them with boiling water. Cover the pan, and set it on the stove where the water will keep warm for twenty minutes without any likelihood of its boiling. Make a sauce the same as for eggs farce. Toast the bread to a delicate brown. Put the butter on the stove in a small frying-pan, and when it gets hot, put in the crumbs. Stir over a hot fire until they get brown and crisp ; then remove the pan. DISHES OF EGGS. 415 Transfer the eggs from hot to cold water at the end of the twenty minutes, and in a moment remove the shells. Put the slices of toast on a gratin-dish or on a stone-china platter, and place a whole egg on each slice of toast. Pour the sauce over the eggs, and sprinkle with the fried crumbs. Set in a moderate oven for six minutes, and serve without change of dish, adding a delicate garnish of parsley. * Egg Nests on Toast. For six nests use half a dozen eggs, half a teaspoon- ful of salt, one table-spoonful and a half of butter, and six small slices of toast. Separate the two parts of the eggs, putting the whites into a bowl and keep- ing the yolks whole by letting them remain in the half- shells until the time comes for using them. Put the salt with the whites, and beat until a stiff froth is formed. Toast the bread ; and after dipping the edges in hot water, spread the slices with butter, and place them on a tin sheet or pan. Heap the whites of the eggs on the toast. Make a depression in the centre of each mound, and after putting one-fourth of a teaspoon- ful of butter in each depression, drop the whole yolks into the hollows. Place the nests in a moderate oven, and cook for three minutes. Serve immediately on a warm dish. If ham be liked, a spoonful of it, chopped fine, may be spread on each slice of toast before the white of an egg is placed on it. Eggs Farc6. Use for six persons half a dozen eggs, one table-spoon- ful of flour, three of butter, one pint of milk, three drops of onion juice, and some salt and pepper. Boil the eggs for twenty minutes, and then drop them into cold water. Remove the shells, and after cutting an 416 MISS PARLOA'S KITCHEN COMPANION. even slice from each end of the egg, cut the eggs in two. Take out the yolks, and mash them until light and smooth ; then add one-fourth of a teaspoonful of pepper, half a teaspoonful of salt, one table-spoonful of butter

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