Eggs au Gratin No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 hard cooked eggs
  • ¾ cup grated American cheese
  • 1 pint White Sauce
  • ¼ cup stale bread crumbs


    Remove shells of eggs, cut off a thin slice at each end, then cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish or in ramikins. Rub the yolks to a smooth paste; add ¼ cup of grated cheese or, if preferred, an equal amount of minced ham, tongue or chicken, a speck of cayenne pepper, and moisten to shape with vinegar and olive oil or melted butter. Make into balls the size of the original yolks and fill the cups. Sprinkle eggs with grated cheese; pour over White Sauce: Cream Sauce, or Tomato Sauce, cover with bread crumbs, and sprinkle, with grated cheese. Brown in the oven. Garnish with parsley. Serve hot.

    Or, use whole eggs, eggs cut in halves, quarters, or slices, and cover with cream or tomato sauce, and then with buttered cracker crumbs. Set into the oven to reheat the mixture and brown the crumbs.