Eggs with Parmesan

Œufs au Parmesan


Take half a pint of thick Bechamel sauce and mix with it half a gill of cream and two ounces of grated Parmesan cheese, a dust of cayenne pepper, and a teaspoonful of mixed English mustard; butter the dish on which the eggs have to be served and place a thin layer of the sauce in it, then sprinkle over it a little very finely chopped lean ham or tongue, and over this lay some thin slices of hard boiled egg, place another layer of the sauce over, and repeat the layers in the same way until the dish is full, finishing with a layer of the sauce; smooth it over with the palette knife, and put it into a moderate oven with a lightly buttered paper over, standing the dish in a tin containing boiling water, and cook for about fifteen minutes, take it up, pour over it a little cheese cream sauce as for Salmon à la Morny, brown with the salamander, and serve at once with a little chopped tongue or ham round the edge of the dish.