Eufs au Gratin
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Grated cheese can be added if desired.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.
Eufs au Gratin. — Boil five or six eggs hard and slice them rather thickly. Butter a pie-dish and put into it a full tablespoonful of any rich white gfiuce, and on this a la^jrer of the eggs stj.w thjs EGGS. 29 witli minced mushrooms, fine herbs, parsley, chives, grated ham, mushrooms, salt, pepper, &c., according to -what you have, then more sauce, and repeat these layers till the dish is full, being careful to finish with the herbs, &c., and some tiny morsels of butter
Cook this with the app: pantry check, scaling, and the assistant.