Oeufs au Gratin
From Culinary jottings, 1885
Tomato slices or mushrooms can be added for variation.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 134. The excerpt below is the record exactly as published.
Eufs au gratin : — Butter the bottom of a pie-dish previously well rubbed with shallot, and line it with some maccaroni already boiled in milk, pour round it half a pint of sauce blonde in which you have dissolved some grated Parmesan, or other mild well-rasped cheese, and upon that dispose a complete layer of hard-boiled eggs, sliced. A finely minced anchovy should be sprinkled over the eggs with pepper and salt or, better still, with a judicious dress- ing of "spiced salt" (q. v., page 111) for seasoning; and then a nice coating of bread-crumbs, and grated cheese mixed in equal proportions
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.