Eggs Farci au Gratin

Ingredients

• four hard-boiled eggs
• two tablespoonfuls of cream sauce
• two of finely chopped cooked ham
• salt
• pepper
• nutmeg
• chopped parsley
• grated Parmesan cheese
• melted butter

Method

1. 1

   Cut four hard-boiled eggs lengthwise in two and remove the yolks.

2. 2

   Place the whites on a buttered flat baking-dish.

3. 3

   Rub the yolks through a sieve, place them in a small bowl, and add two tablespoonfuls of cream sauce, two of finely chopped cooked ham, salt, pepper, nutmeg, and chopped parsley.

4. 4

   Put this filling in a paper cornet and press it into the cavities of the whites of the eggs, dome-shape.

5. 5

   Cover the stuffed eggs with cream sauce and sprinkle with grated Parmesan cheese and melted butter.

6. 6

   Bake in a moderate oven for a few minutes so as to obtain a nice golden colour.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.

EGGS FARCI AU GRATIN <&& Cut four hard-boiled eggs lengthwise in two and remove the yolks. Place the whites on a buttered flat baking-dish. Rub the yolks through a sieve, place them in a small bowl, and add two tablespoonfuls of cream sauce, two of finely chopped cooked ham, salt, pepper, nutmeg, and chopped parsley. Put this rilling in a paper cornet and press it into the cavities of the whites of the eggs, dome- shape. Cover the stuffed eggs with cream sauce and sprinkle with grated Parmesan cheese and melted butter

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