Scalloped Eggs (CEufs denteles) a la Hildur

Ingredients

• one tablespoon butter
• one tablespoon flour
• one and a half cups milk
• two cups fresh bread crumbs
• four hard-boiled eggs
• pepper
• salt

Method

1. 1

   Follow directions for Scalloped Eggs with Cheese, omitting the cheese.

2. 2

   Use only the sauce with bread crumbs and eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 384. The excerpt below is the record exactly as published.

one tablespoon butter, one tablespoon flour, one and a half cups milk. Mix all well together. Add two cups fresh bread crumbs to the sauce, season with pepper and salt. Have ready four hard-boiled eggs. Put one layer of the sauce, then one layer of chopped eggs, then one layer of Ameri¬ can cheese; repeat until the dish is full; then sprinkle on the top some cheese and bread crumbs. Bake in oven from twenty to twenty-five minutes, uncovered. When golden brown serve with a rich supreme sauce for lunch or supper. Scalloped Eggs ( CEufs denteles) a la Hildur Follow directions for Scalloped Eggs with Cheese a l’Ameri- caine, omitting the cheese. Just use the sauce with the bread crumbs and the eggs. Baked Eggs in Timbale Cups, a l’Americaine CEufs en Timbale, cuits au four, a V Americaine Butter timbale cups well, put a tablespoon of melted butter in each with a little speck of chopped parsley at the bottom of the cup; drop an egg in each cup, and if the cups are too large add some more of the white of egg to each cup so as to fill the timbale. Put in boiling water and cook until well settled. When settled, turn out on round pieces of toast with cheese sauce around. Garnish with parsley. Serve for luncheon or supper. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 259 Eggs with Hollandaise Sauce, a la Macedoine CEufs, Sauce hollandaise, a la MacSdoine For eight persons cook four hard-boiled eggs from ten to twelve minutes. Put in cold water and peel, then put in hot water. In the meantime, cook some vegetables a la macedoine — carrots, onions, peas, beans, turnips, beets, etc. — all cut in very tiny dices. Add some butter to the vegetables; pepper and salt

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