1194. EGGS, AU GRATIN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate.
  2. Put a large ragout-spoonful of white sauce into a stewpan to boil over the stove-fire, and when it is sufficiently reduced, add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignonnette-pepper, the yolks of four eggs, and the juice of half a lemon.
  3. Stir it quickly over the stove until it begins to thicken, and then withdraw it from the fire.
  4. Place the eggs in close circular rows in the dish, spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome.
  5. Smooth the surface over with the remainder of the sauce, strew some fried bread-crumbs mixed with grated Parmesan cheese over the top, put some fried croûtons of bread or fleurons round the base, and set them in the oven to bake, or gratinate for about ten minutes, then send to table.
Original Text
1194. EGGS, AU GRATIN. Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate. Next, put a large ragout-spoonful of white sauce into a stewpan to boil over the stove-fire, and when it is sufficiently reduced, add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignonnette-pepper, the yolks of four eggs, and the juice of half a lemon; stir it quickly over the stove until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows in the dish, spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the sauce, strew some fried bread-crumbs mixed with grated Parmesan cheese over the top, put some fried croûtons of bread or fleurons round the base, and set them in the oven to bake, or gratinate for about ten minutes, then send to table.
Notes
—