Scalloped Eggs

Ingredients

• six eggs
• one pint of white sauce
• one cup of fine cracker crumbs
• one fourth of a cup of melted butter
• one cup of ham, tongue, poultry, or fish

Method

1. 1

   Boil the eggs for twenty minutes.

2. 2

   Make white sauce and moisten cracker crumbs in melted butter.

3. 3

   Chop the whites and layer in a dish with the sauce and minced meat.

4. 4

   Top with buttered crumbs and bake until brown.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 125. The excerpt below is the record exactly as published.

Scalloped Eggs. — Boil six eggs twenty minutes. Make one pint of white sauce with stock and cream or milk^ and season to taste. Moisten one cup of fine cracker crumbs in one fourth of a cup of melted butter or cream. Chop fine one cup of ham., tongue., poultry., or fi

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