Eggs with Carrots au Gratin

Ingredients

• one tablespoon of butter
• one tablespoon of flour
• one and a half cups of milk
• three tablespoons of grated American cheese
• drop an egg in each of these spaces

Method

1. 1

   Cut carrots in fine strips and cook them in salted water until tender.

2. 2

   Make a cream sauce with butter, flour, and milk, then add cheese and cooked carrots.

3. 3

   Place in a casserole, make spaces for eggs, and drop an egg in each.

4. 4

   Sprinkle with cheese and bake.

5. 5

   Add butter over yolks and bake again for about ten minutes.

6. 6

   Serve hot, garnished with parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 77. The excerpt below is the record exactly as published.

Eggs with Carrots au Gratin CEufs aux Carrottes au Gratin Cut carrots in fine strips, Julienne style; cook them in sufficient water with a little salt until they are tender. Make a rich cream sauce from one tablespoon of butter, one tablespoon of flour, and one and a half cups of milk; beat the sauce until it is creamy; add three tablespoons of grated American cheese to the sauce and the cooked carrots. Put it in a low glass casserole plate; make space, leaving room for the eggs; drop an egg in each of these spaces

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