Hard Eggs a la Dreux in Ramekins

Ingredients

• a pint of cream sauce
• four hard-boiled eggs
• one-fourth of a pound of mushroom caps
• three tablespoonfuls of hot butter
• half a cup of cooked ham
• a cup of cracker crumbs
• one-third cup of melted butter

Method

1. 1

   Cook mushrooms in hot butter until absorbed, pour on cream sauce, cook over hot water for fifteen minutes.

2. 2

   Add cooked ham and sliced eggs, mix, turn into buttered ramekins, cover with cracker crumbs mixed with melted butter, and brown in a hot oven.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 349. The excerpt below is the record exactly as published.

HARD EGGS A LA DREUX IN RAMEKINS. Prepare a pint of cream sauce and four "hard-boiled" eggs. Peel one- fourth of a pound of mushroom caps, and cut or break them into small pieces; let cook in three tablespoonfuls of hot butter till the butter is absorbed, then pour on the cream sauce and let cook over hot water fifteen minutes; add half a cup of cooked ham, cut in small cubes, and the cooked eggs, cut in slices; mix and turn into buttered ramekins, cover with a cup of cracker crumbs, mixed with one-third cup of melted butter

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