Fine Scalloped Eggs

Fine Scalloped Eggs

Ingredients:
6 hard−boiled eggs.
1 cup cream or white sauce.
1 cup fine bread−crumbs.

Directions:
Salt and pepper.
Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six
small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of
bread−crumbs on the bottom of the dish, then a layer of egg, then a sprinkling of salt, pepper, and bits of
butter, then a layer of white sauce. Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on
top. Put bits of butter over all and brown in the oven.
Eggs in Double Cream
This is a rule Margaret's Pretty Aunt got in Paris, and it is a very nice one. Have half a pint of very thick
cream−−the kind you use to whip; the French call this double cream. Cook six eggs hard and cut them into
bits. Butter a baking−dish, or small dishes, and put in a layer of egg, then a layer of cream, then a sprinkling
of salt, and one of paprika, which is sweet red pepper. Put one thin layer of fine, sifted crumbs on top with
butter, and brown in the oven. Or you can put the eggs and cream together and heat them, and serve on thin
pieces of buttered toast, with one extra egg put through the ricer over the whole.
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Creamed Eggs in Toast
Make small pieces of nice toast and dip each one in white sauce. Boil hard four eggs, and cut in even slices
and cover the toast, and then spread the rest of the white sauce over all in a thin layer.
Devilled Eggs