Eggs, Au Gratin for Lent

Ingredients

• the yolks of four eggs
• a tablespoonful of butter
• half a cup of sweet milk
• grated cheese
• bread crumbs

Method

1. 1

   Boil eggs hard, peel, and slice.

2. 2

   Arrange in a deep dish in circular rows.

3. 3

   Make a sauce with butter, egg yolks, cheese, and milk, stirring until thick.

4. 4

   Pour over eggs, sprinkle with bread crumbs, and bake for about ten minutes.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 39. The excerpt below is the record exactly as published.

EGGS, AU GRATIN^ FOE LENT. Boîl the ^gs hard, peel and eut them in slices, and lay them în a deep dish in close circular rows. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese and half a cup of sweet milk. Stir this over the flre until it thickens, pour it over the eggs, strew some bread crumbs

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