Eggs au Gratin

Name: Eggs au Gratin
Ingredients: eggs; bread crumbs; parmesan cheese; béchamel sauce; eggs; tomato; cheese; white sauce

Preparation info

Difficulty
Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Method

Arrange Dropped Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese. Pour over eggs one pint Yellow Béchamel Sauce. Cover with stal