Eggs Huntington

Ingredients

• 1 tablespoon each of butter
• 1 tablespoon each of flour
• 1/3 cup soup
• 1/3 cup milk
• 4 hard-boiled eggs
• salt
• cayenne

Method

1. 1

   Make a sauce of butter and flour, add soup and milk; then add chopped hard-boiled eggs, salt, and cayenne.

2. 2

   Fill buttered ramekin dishes with the mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 19. The excerpt below is the record exactly as published.

EGGS HUNTINGTON.— Make a sauce of. 1 tablespoon each of butter and flour, 1/3 cup soup and 1/3 cup milk; add 4 hard- ' boiled eggs finely chopped, and salt and cayenne. Fill buttered ramekin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs and bake in a moderate oven until crumbs are brown. — Mrs. John Barr, Mayfair, 111. JAPANESE EGGS.— J-^ pt. of cream sauce, 6 eggs, 1 table- . spoon of chopped parsley, a suspicion of onion, 1 tablespoon of soy. Hard boil the eggs. Carefully boil 1 cup rice, drain and turn it into the center of a meat platter, making it into a sort of plateau; cut 6 hot hard-boiled eggs

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