Eggs Bechamel

Ingredients

• Take six new laid eggs
• a gill of cream
• a little salt
• grated Parmesan cheese

Method

1. 1

   Boil the eggs for ten minutes, remove the shells, and cut the eggs into quarters.

2. 2

   Make a creamy Bechamel sauce with cream, salt, and Parmesan.

3. 3

   Place the egg quarters in a fireproof dish, pour the sauce over them, sprinkle with more Parmesan, add butter, and bake until golden.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 57. The excerpt below is the record exactly as published.

EGGS BECHAMEL Take six new laid eggs, boil for ten minutes. Remove the shells and cut the eggs into quarters longways. Make a creamy Bechamel sauce with a gill of cream added and a little salt, and grated Parmesan cheese

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