Scalloped Eggs with Cheese, a l’Americaine

Ingredients

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

Method

1. 1

   Make a cream sauce with butter, flour, and milk.

2. 2

   Mix in bread crumbs and season.

3. 3

   Layer sauce, chopped eggs, and cheese in a dish.

4. 4

   Bake until golden brown.

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 382. The excerpt below is the record exactly as published.

American Cheese, a la Fanchonette CEuf au Fromage americaine, a la Fanchonette Line small cake tins with puff paste, fill with beans, and bake; make a separate handle of puff paste for each. When baked, scoop out the beans and fill. Scramble two eggs mixed with two table¬ spoons milk, some cream, pepper, and salt. Put a tablespoon but¬ ter in a pan, when commencing to cook add two tablespoons of grated American cheese. Fill in the little fanchonette baskets, put a slice of hard-boiled egg on the top of each, and stick in the handles. Garnish with parsley. Serve as entree for lunch or supper. Poached Eggs with Truffle Sauce, au Jus CEufs poches, Sauce Truffe, au Jus Poach fresh eggs by breaking them gently and letting them simmer slowly in hot water so that they get nice and plump; put on round pieces of buttered toast covered with a thin slice of tongue. Place on a hot platter; glaze with a thick brown glaze flavored with sherry and with truffle sauce around on the same platter; garnish with parsley. Serve for luncheon or supper. Egg in Butter (CEuf en Beurre ) au Jus Put plenty of good butter in a pan, let begin to get hot, then drop very fresh eggs in the butter, as many as may be needed. With a teaspoon keep covering the eggs with the butter, rapidly. Do not let it become too hot or burn. Let the eggs cook slowly in the butter so that they are nice and firm — the yolk must be soft 258 THE SWEDISH, FRENCH, AMERICAN COOK BOOK but the white hard. Remove the eggs carefully onto round pieces of buttered toast that are covered with thin slices of Virginia ham. Pour over a rich brown sauce flavored with wine. Garnish with parsley. Serve for breakfast. Scrambled Eggs with Bacon ( CEufs brouilles au Lard) Take eggs according to the number of people to be served. To each egg take two tablespoons milk, two tablespoons cream, some butter, and salt. Put the butter in a frying pan; when melted, add the eggs (stirring gently, moving them from one side to the other carefully). When the eggs are settled but not cooked hard, slip very carefully out of the pan on top of the platter; put a pinch of parsley in the centre of the dish, garnish with triangles of but¬ tered toast with parsley on one end, and serve all around curled bacon for breakfast. Scrambled Eggs with Ham ( CEufs brouilles au Jambon ) Follow directions for Scrambled Eggs with Bacon. Broil or fry ham that is cut in thin slices. Put neatly all around the platter and garnish with parsley. Serve for breakfast. Scrambled Eggs with Smoked Beef CEufs brouilles au Bceuf fume F>r three persons take three eggs, five tablespoons milk, three tablespoons cream, half a pound of smoked beef shaved very thin. Mix eggs, cream, and milk together in a frying pan with a table¬ spoon butter. [If the beef should be too salty, pour a little boiling water over it for one minute, then pour the water off.] When scrambling the eggs, add the beef — leaving part of it out; heat with some melted butter, and garnish all around with the beef and some triangles of buttered toast and parsley. Breakfast dish. Scrambled Eggs with Shrimps, a l’Americaine CEufs brouilles aux Crevettes a V Americaine Put a tablespoon butter in a pan; mix three eggs, five table¬ spoons milk, and three tablespoons cream together with pepper and salt to taste. Have ready half a pound of shrimps, cooked — leave some unpeeled for garnishing. Cut shrimps in small pieces; when scrambling the eggs add the shrimps to the eggs; turn out on a hot platter; garnish with cooked, unpeeled shrimps around and some parsley. Serve for lunch or supper. Scrambled Eggs with Tomato Sauce CEufs brouilles. Sauce Tomate Scramble three to four eggs by breaking them, adding two table¬ spoons milk and one tablespoon cream. To each egg pepper and salt to taste. Put a large tablespoon butter in a frying pan; add the mixture (keep stirring it very carefully so as not to let it curl or become too hard). While it is yet soft slip it out carefully on the platter on top of some small pieces of buttered toast. Garnish with parsley. Serve with a thick, rich tomato sauce all around for lunch or supper. Coddled Eggs ( CEufs mitonnes) Are used mostly for sick people. Have very fresh eggs put in boiling water and let stand for five or six minutes then serve as a soft-boiled egg. Scalloped Eggs with Cheese, a F Americaine CEufs denteles, au Fromage, H V Americaine Make a thin cream sauce with 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.