Eggs au Gratin

Ingredients

• 4 hard-boiled eggs
• a tablespoon of butter
• 1/2 cup of sweet milk
• a little grated cheese
• some bread crumbs

Method

1. 1

   Cut hard-boiled eggs in slices and lay in a deep dish in circular rows.

2. 2

   Make a sauce with butter, yolks of eggs, grated cheese, and milk.

3. 3

   Stir over fire until thick, pour over eggs, strew with bread crumbs, and bake for about 10 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 17. The excerpt below is the record exactly as published.

4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 tea- COOK COUNTY COOK BOOK 51 spoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 'bay leaf and a sprig of parsley, stew gently 12 min- utes and then strain it over cup bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mix- ture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with J/2 pt. of tomato, Bechamel or ibrown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. T. R. Barker, Kenilworth, 111. EGGS AU GRATIN.— Cut hard^-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and y2 cup of sweet milk. Stir this over the fire until it thickens, pour it over ^t eggs, strew some bread crumbs

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