Home › Egg Dishes and Omelets › Eggs, Au Gratin

Eggs, Au Gratin

Boil the eggs hard, peel and cut them in slices, and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of four eggs, a little grated cheese and one-half cup of sweet milk. Stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on the top and bake for about ten minutes. Serve hot.

EGGS À LA LUCCHESE-Fry an onion nearly brown, add onehalf pint of milk and six halved hard boiled eggs. Stir over a slow fire three or four minutes, and add the beaten yolks of two eggs, a dessertspoon of chopped parsley, an ounce of grated cheese and a pinch each of paprika, pepper and salt. Stir over a slow fire for six or eight minutes, squeeze lemon juice over the whole, and serve very hot.

CHAUD-FROID OF EGGS (Cold) -Hard boil the necessary number of eggs and when cool cut in halves lengthwise. Remove yolks and mash them to a paste with a little melted butter, pepper, salt, paprika and either chopped olives or pickles. Put the two halves together with a little moistened gelatine to hold them in place until masked in the Chaud-Froid Sauce (See Chapter on Sauces for Meat, Fish, Poultry and Game). These eggs may be made very ornamental by garnishing each one with a star or diamond cut from a pimento, a green pepper or a truffle, and should be served very cold as a luncheon or supper dish.