Eggs, au Gratin, for Lent

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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 tablespoonful of butter, the yolks of four eggs, a little grated cheese and half a 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; then send to table hot.