Eggs Gratin

Ingredients

• Take six new-laid eggs
• some white wine
• half a gill of cream
• two tablespoonsful of grated Parmesan cheese

Method

1. 1

   Boil eggs for seven minutes, cool in cold water, and carefully shell.

2. 2

   Prepare croutes, soak in white wine, fry crisp, place an egg on each, cover with cream sauce, sprinkle with Parmesan, and grill until hot.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 58. The excerpt below is the record exactly as published.

EGGS GRATIN 1 1 1 AKE six new-laid eggs and boil them for seven minutes. Place them in their shells in cold water for a short time, then break off the shells, being very careful not to break the white of the egg. Have ready some croutes the size and shape of the eggs hollowed in the centres, and fried in butter a golden brown. Soak the croutes with white wine ; let this dry, and fry the croutes crisp again. Place an egg on each croute, and cover over with a very good cream sauce made with Bechamel sauce, half a gill of cream, and two table- spoonsful of grated Parmesan chees

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