Eufs au Fromage

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

freshly grated bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
minced parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a fresh egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a teaspoonful of new milk or cream ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Have ready some oiled and dried paper cases (or china cases if preferred).
Place in each case a layer of freshly grated bread-crumbs, mixed with grated Parmesan cheese, minced parsley, and chives, pepper and salt, about half an inch thick.
Break into each of these cases a fresh egg.
Dust the egg with pepper, and grated cheese.
Pour a teaspoonful of new milk or cream in at the side.
Place it all in the oven till the eggs are cooked, and serve at once.

Original Text · last edited 4 days ago

Eufs au Fromage.—Have ready some oiled and dried paper cases (or china cases if preferred), and place in each a layer of freshly grated bread-crumbs, mixed with grated Parmesan cheese, minced parsley, and chives, pepper and salt, about half an inch thick ; then break into each of these cases a fresh egg, dust it with pepper, and grated cheese, pour a teaspoonful of new milk or cream in at the side, and place it all in the oven till the eggs are cooked, and serve at once. The foundation layer of this can be varied to taste, and according to what you have.

Notes

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