Recipe For Cooking Stuffed Eggs Au Gratin
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 71 of 825.
Cut six hard-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken, or tongue pounded to a paste, half a teaspoonful, each, of paprika and mixed mustard, a few drops of onion juice, and uncooked yolk of egg, or sauce, as needed to shape. With this fill the whites and press together corresponding halves. Put three fourths a cup of bread, cream, or tomato sauce in a buttered gratin dish, and arrange the eggs in the sauce, pouring three fourths a cup over them; sprinkle over the top half a cup of coarse bread crumbs sautéd in two tablespoonfuls of butter, and set the dish in the oven to reheat.