Eggs au Gratin

Ingredients

• eight eggs
• half a pint of Blanquette sauce
• half an ounce of butter
• two ounces of grated cheese
• a little grated nutmeg
• pepper to taste
• salt to taste
• the juice of half a lemon
• the yolks of three eggs

Method

1. 1

   Boil eight or ten eggs hard; dip them into cold water; shell and cut in slices.

2. 2

   Put half a pint of Blanquette sauce into a stewpan, boil and simmer for ten minutes, stirring occasionally; then add half an ounce of butter, two ounces of grated cheese, nutmeg, pepper, salt, and lemon juice; stir quickly over the fire until it thickens.

3. 3

   In a gratin-dish, arrange the eggs in circular rows, spreading the mixture over and between layers, smoothing the surface with remaining sauce, sprinkle with breadcrumbs mixed with grated cheese, decorate with triangular croutons fried in butter, and gratinate in a hot oven for about ten minutes.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 51. The excerpt below is the record exactly as published.

pepper to taste, and the juice of a lemon. Set the stewpan on the fire, toss the lot to prevent burning, and as soon as the eggs are made hot, dish up nicely inter- woven with the rings of onion and some slices of bread cut the same shape fried in butter, and serva 248. EGGS BR0UILL£S WITH ASPARAGUSPOINTS. Break and beat eight eggs into a stewpan with a table- spoonful of grated cheese, three ounces of butter, a gill of cream or milk, and salt and pepper to taste. Set the stew- pan on a moderate fire, stirring all the time with a wooden spoon, and occasionally shake and toss the stewpan to pre- vent the contents from attaching itself to the bottom of the pan. When the eggs begin to thicken draw the stewpan by the side of the fire, add twenty small asparagus pre- viously cooked, strained, and cut in small points ; continue to work the eggs and mix with the asparagus-points until the eggs are nicely set, but not hard. Then pour into a hot dish and decorate with croiitons cut triangle-shape, and fried in butter before serving. Note. — ^The same thing can be made with chopped parsley, green peas, mushrooms, truffles, tomatoes, bacon and ham cut in small dice, taking care to previously cook the vegetables in the usual way, or to fry the ham or bacon in butter before mixing with the eggs. 249. EGGS WITH SAUCE. Boil eight eggs in water for ten or twelve minutesi dip in cold water and shell them, cut each egg into halves Ii6 PRACTICAL HOUSEHOLD COOKERY. lengthwise, and place with taste on a hot dish, and put the dish in the open oven. Meanwhile have ready boiling half a pint of either butter, Ravigote, Blanquette, or any other sauce that may be fancied, and poui^ it over the eggs, and serve. 260. EGGS AU GRATIN. Boil eight or ten eggs hard ; dip them into cold water ; shell and cut in slices; put these by on a plate. Put half a pint of Blanquette sauce into a stewpan, boil it and let it simmer for ten minutes, giving it an occasional stir ; then add half an ounce of butter, two ounces of grated cheese, a little grated nutmeg, pepper and salt to taste, the juice of half a lemon, and the yolks of three eggs

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