Eggs (au Gratin)

Ingredients

• an anchovy
• an eschalot
• a sprig of parsley
• three yolks of eggs
• a small cupful of bread-crumbs
• two ounces of butter
• salt
• pepper
• half a dozen eggs

Method

1. 1

   Chop anchovy, eschalot, and parsley.

2. 2

   Mix with yolks, bread-crumbs, and butter.

3. 3

   Butter a hot dish, strew mixture, and brown in the oven.

4. 4

   Slide poached eggs onto the dish and return to oven until whites set.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 493. The excerpt below is the record exactly as published.

Eggs (au Gratin). — Chop very fine an an- chovy, an eschalot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and two ounces of butter; season with salt and pepper. Have ready a hot dish ; butter it well, and strew the mixture over the bottom. Place the dish in a Dutch oven, and brown it slightly; then break half a dozen eggs

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