Scalloped Eggs No. 1

Ingredients

• cold boiled eggs
• White Sauce No. 4

Method

1. 1

   Slice or dice eggs, place in a buttered dish, cover with White Sauce, and heat in a moderate oven.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 131. The excerpt below is the record exactly as published.

cold boiled eggs. Fill a buttered baking dish three fourths full of the prepared material — ^placing the fish, potato, and eggs in alternate layers — ^and scattering, if liked, minced parsley over the layers of fish. Cover with White Sauce No. 4, sprinkle the top with Bread Crumbs No. 3, and bake twenty or twenty-five minutes in a moderate oven. Scalloped Salt Codfish. — Prepare as for creamed cod- fish, put in a buttered baking dish, cover with White Sauce No. 4, sprinkle Bread Crumbs No. 3 over the top, and bake twenty or thirty minutes, according to the size of the dish, in a moderate oven. 288 The Art of Cookery. Scalloped Fresh Codfish and Oysters. — Free cold boiled codfish of skin and bones, cut it in pieces suitable for serving, and with each pint of prepared fish use a pint of oysters, rinsed in cold water and drained. Put the fish and oysters in a shallow, buttered baking dish in alternate layers, add half a cup of drawn butter, left over with the fish, or made with water, sprinkle Bread Crumbs No. 3 over the top, and bake in a quick oven until the crumbs are a nice brown. Panned Oysters. — Put in a spider a tablespoonful of butter, half a teaspoonful of salt, and a dust of pepper. When the butter is melted and hot, add a pint of oysters that have been washed and drained. Cover and cook over a hot fire about two minutes, shaking the spider occasionally while cooking. Serve in a warm dish, on thin slices of buttered toast — or without the toast, if preferred. Curried Oysters. — Add curry powder to taste to oysters that have been washed and drained, and then pan, stew, or cream them. Scalloped Eggs No. i. — Slice or dice cold boiled eggs, put them in a buttered baking dish, cover with White Sauce No. 4, and heat to boiling point in a mod- erate oven. Scalloped Eggs No. 2. — Put into a shallow, buttered baking dish one tablespoonful of White Sauce No. 4

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