Tuesday, April 16, 2019

Fannie Farmer's Eggs au Gratin (1896)

"Arrange dropped eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese.

"Pour over eggs one pint of Yellow Bechamel Sauce (See below.) Cover with stale bread crumbs, and sprinkle with grated Parmesan cheese.

"Brown in oven. Tomato sauce may be used."

Bechamel Sauce (Yellow)
  • 1-1/2 cups stock
  • 1 slice onion
  • 1 slice carrot
  • Bit of bay leaf
  • Sprig of parsley
  • 6 peppercorns
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup scalded milk
  • 1/2 tspn salt
  • 1/8 tspn pepper
Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain. There should be one cupful. Melt the butter, add the flour, and gradually heat stock and milk. Season with salt and pepper.

To make "Yellow," add to two cups of Bechamel Sauce the yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot Bechamel sauce.

More "Lost" Egg Recipes
Zucchini Green Chile Quiche (1976)
White House Baked Eggs on Toast with Gravy (1887)

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

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