Eggs in Ramequins

Ingredients

• 5 hard-boiled eggs
• 1/2 cup milk
• 1 1/2 tablespoons butter
• 1/2 cup grated cheese
• 1 1/2 tablespoons flour
• 1/2 cup white stock
• 1 cup buttered crumbs
• Salt and cayenne

Method

1. 1

   Chop eggs finely and mix with salt and cayenne.

2. 2

   Make a sauce with butter, flour, stock, and milk.

3. 3

   Add chopped eggs.

4. 4

   Fill buttered ramequin dishes, sprinkle with cheese and buttered crumbs.

5. 5

   Cook in moderate oven until crumbs are browned.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.

Eggs in Ramequins. 5 hard-boiled eggs. "•/•-• cup milk. iy2 tablespoons butter. % cup grated cheese. 1^2 tablespoons flour. Salt and cayenne. ^2 cup white stock. 1 cup buttered crumbs. Chop eggs finely and mix with salt and cayenne. Make a sauce with butter, flour, stock and milk. Add chopped eggs. Fill buttered ramequin dishes, sprinkle with cheese and buttered crumbs. Cook in moderate oven until crumbs are browned. Eggs with Chicken. Cut hard-boiled eggs lengthwise. Remove yolks, and lay whites aside in pairs. ]\Iash yolks to a smooth paste, and add equal amount of the minced chicken. 206 SCIENTIFIC COOKING. Moisten all with a Mayonnaise dressing. Fill whites, using one piece for a cover; press together closely. Use as a salad. Egg Souffle. 2 tablespoons butter

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