Eggs au Gratin
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
Eggs au Gratin. Arrange poached eggs on a shallow buttered baking- dish, sprinkle with grated cheese, and pour over all 204 SCIENTIFIC COOKING. a Bechamel sauce. Cover with stale buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.