Scalloped Eggs

Scalloped Eggs

Ingredients:
1 pint White Sauce I
3/4 cup buttered

Directions:
cracker crumbs
Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with
one−half
the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place
in
oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this
dish. Chicken, veal, or fish may be used.
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Stuffed Eggs
Cut four “hard−boiled” eggs in halves crosswise; remove yolks, mash, and add two
tablespoons
grated cheese, one teaspoon vinegar, one−fourth teaspoon mustard, and salt and cayenne to
taste. Add enough melted butter to make mixture of the right consistency to shape. Make in
balls
size of original yolks, and refill whites. Arrange on a serving dish, pour around one cup White
Sauce, cover, and reheat.
45
Chapter VII − EGGS 121
The 1918 Fanny Farmer Cookbook
Stuffed Eggs in a Nest
Cut “hard−boiled” eggs in halves lengthwise. Remove yolks, and put whites aside in pairs.
Mash
yolks, and add half the amount of devilled ham and enough melted butter to make of
consistency
to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture
into a
nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered
crumbs, and bake until crumbs are brown.
46
Eggs à la Sidney
Arrange “hard−boiled” eggs, out in thirds lengthwise, on pieces of toasted bread. Pour over
eggs
Soubise Sauce.
47
Eggs Huntington
4 “hard−boiled” eggs