Eggs au Gratin

Ingredients

• six Eggs
• pepper
• salt
• grated Parmesan
• nicely made white sauce
• grated cheese
• melted butter

Method

1. 1

   Boil eggs hard, cool, and shell.

2. 2

   Cut eggs in slices, layer in a buttered dish, seasoning each layer with salt, pepper, and Parmesan.

3. 3

   Moisten with white sauce, top with grated cheese and melted butter.

4. 4

   Bake until heated and browned.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 276. The excerpt below is the record exactly as published.

salt, pepper, and a herb flavouring, or a little minced mushroom. If herbs are not used substitute herb pepper for ordinary pepper. Put the cups in a tin with boiling water three-quarters of their depth, and set the tin in the oven till the eggs are just set. Serve quickly. Or, if the eggs are liked more done, set the cups on a very hot stove for three or four minutes, till they just boil. Savoury Eggs. — Soak a heaped tablespoonful of dried crumbs in broth, add a well-beaten egg to each tablespoonful of crumbs with a teaspoonful of made mustard, a tablespoonful of grated cheese, and a sprinkling of minced parsley. Spread the mixture on toasts, and set them in the oven till nicely browned. Convent Eggs — {Mrs. C. W. Earle.)— Boil four Eggs for ten minutes. Put them in cold water. Peel an onion and slice 400 EGGS AND OMELETTES it thin. Put into a frying-pan an ounce of butter, and when melted add the onion and fry Avhite. Then add a teaspoonful of flour and mix it well. Add about half a pint of milk till it forms a nice white sauce, half a teaspoonful of salt, and a quarter ditto of pepper. When nicely done, add the eggs cut into six pieces each, crossways. Toss them up ; when hot, serve on toast. Eg’g’ Croquettes. — ( Family Recipe.) — Boil four Eggs hard, about ten minutes, and chop them small. Melt an ounce of butter in a stewpan, add an ounce of flour mixed in half a pint of milk. Boil the milk till thick, then add the chopped Egg3 with pepper and salt, and a little parsley which has been blanched, drained, and minced ; also a little minced shallot. Turn the mixture out on a plate, and let it get quite cold. Shape the Croquettes like small Jerusalem Artichokes, egg and breadcrumb each, and fry a nice brown. Serve on a napkin, and garnish with fried parsley. A flavouring of minced mushroom or of minced ham is often liked in Egg Croquettes. The mince should be moistened with thick white sauce, and left to get cold. Allow a teaspoonful to each egg. Of course any flavouring, such as anchovy, can be used. The same mixture, varied according to taste, may be used for little rissoles, bouchees or beicjnets, the bouchees being fried in little pastry cases, and the beignets in batter. It is a mistake to add all sorts of extra flavourings to these dishes of Egg ; the taste of the Egg itself should predominate. Eg’g’S in Shells, mixed with shrimp butter, are excellent. Moisten the shrimp butter with enough veloute sauce or milk to bring it to the consistency of an ordinary thick sauce. Stir into this the hard-boiled Eggs finely minced, and put the mixture into well-buttered shells. Heat in the oven, and dust over the surface of each shell finely-rasped crustcrumbs. [TF?/rm;.] Eg’g’S au Gratin. — Boil six Eggs hard, put them into cold water, when cold remove the shells. Cut the Eggs across in slices, arrange them upon a fire-proof china dish which has been well-buttered, setting them in layers, and seasoning each layer well with pepper and salt. Dust over each layer also a thin coating of grated Parmesan, and moisten the whole well with nicely made white sauce. Shake grated cheese over the whole EGGS AU GRATIN 40 £ surface, moistening it with melted butter. Set the dish in the oven till, thoroughly heated, and brown the surface with a salamander. [TPi/rmt.] The last four recipes have been for Eggs which may be described as moderately hard-boiled. For the following recipes the Eggs must be thoroughly hard-boiled — that is, boiled for half an hour. Eg’g’S fareis, or filled with forcemeat, can be served either hot or cold. When the Eggs have boiled half an hour, put them into cold water, and as soon as they are quite cold shell them. Take a dessert knife rubbed in butter, divide each Egg in half crosswise, cutting off a little slice at the bottom of each so that the halves will stand upright. Pick out the yolks and pound them with an ounce of butter and any flavouring liked, such as pounded anchovy, finely-minced ham or tongue, or mushrooms. Allow one teaspoonful of farce to each half-egg, season with spiced pepper

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