Eggs with Cheese I

Ingredients

• 3 hard-cooked eggs
• 1 tbsp. flour
• 1 c. grated cheese
• 1 c. milk
• f tsp. salt
• few grains cayenne
• 4 slices toast

Method

1. 1

   Make a thin white sauce with the flour and milk and seasonings.

2. 2

   Add the cheese and stir until melted.

3. 3

   Chop the whites and add them to the sauce.

4. 4

   Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 44. The excerpt below is the record exactly as published.

Eggs with Cheese I Ingredients : 3 hard-cooked eggs few grains cayenne i tbsp. flour | c. grated cheese i c. milk 4 slices toast f tsp. salt Method : Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast. Eggs with Cheese II Ingredients : 4 eggs i tsp. salt i c. or 4 oz. grated cheese few grains cayenne i c. stale bread crumbs Method : Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. Eggs with Cheese III Ingredients : \ Ib. cheese grated or i tbsp. chopped parsley cut into small pieces few grains nutmeg 8 eggs \ tsp. salt CHEESE 97 Method : Beat the eggs slightly, mix them with the other ingredients, cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. Cheese Fondue I Ingredients : i% c. soft bread crumbs 4 eggs 1 1 c. grated cheese

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