Home › Casserole Cookery › Summer Casserole

Summer Casserole

6 hard-cooked eggs

2 teaspoons salt

3 ripe tomatoes

1½ cups milk

3 tablespoons butter or other ½ cup grated cheese fat

Oiled crums

3 tablespoons flour

Cut hard-cooked eggs in half and arrange around the edge of a greased casserole or baking-dish. Slice peeled ripe tomatoes in the center of the dish. Make a white sauce of the milk, fat and flour.

Add cheese, and stir over a very low fire until the cheese is well mixed and smooth. Pour over tomatoes and eggs. Cover with oiled crums and bake twenty minutes in a moderate oven. The centers of the tomatoes may be scooped out, and a whole egg placed in each, if desired.

FRENCH RECIPES