Escaloped Eggs

Ingredients

• half a dozen eggs
• two table-spoonfuls of butter
• a heaping table-spoonful of flour
• a pint of cold milk

Method

1. 1

   Put the eggs into a saucepan of boiling water, and keep the pan for half an hour where it will be hot, yet not where the water will boil.

2. 2

   At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove their shells.

3. 3

   Cut the whites into thin slices, and rub the yolks through a coarse sieve.

4. 4

   Mix both parts lightly, and after putting the mixture into an escalop dish, pour over it a sauce made by melting butter, adding flour, and gradually adding cold milk.

5. 5

   Boil up once, and season with salt and pepper.

6. 6

   After pouring this sauce over the eggs, spread a large cupful of grated bread crumbs on top of the dish, and cook for fifteen minutes in a hot oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 214. The excerpt below is the record exactly as published.

Escaloped Eggs. Put half a dozen eggs into a saucepan of boiling water, and keep the pan for half an hour where it will be hot, yet not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five min- utes, and then remove their shells. Cut the whites into thin slices, and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escalop dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has been melted, add a heaping table-spoon- ful of flour. Stir until the mixture is smooth and frothy ; then gradually add a pint of cold milk

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