Cooking For 1966 EGGS AU GRATIN

Press, Volume CVI, Issue 31139, 16 August 1966, Page 2

Cooking For 1966 EGGS AU GRATIN

/By

CELIA TIMMS)

For that occasion when poone wants a large meal but prefers something light and different, try eggs au gratin. Ingredients: Required number of eggs, one to a person Tarragon vinegar Olive oil Salt and pepper Cayenne pepper Mustard Worcestershire sauce Lemon juice Minced cooked ham Sliced bread Grated cheese Cheese sauce

Method.— The quantities required depend on the number of people to be served and individual taste. Hard boil the eggs and while still

hot, peel, slitting down one! side and remove the yolk, but keeping the opening as small as possible. Mix together the tarragon vinegar, olive oil, dry mustard, Worcestershire sauce, salt, pep- j per, and cayenne—all of this according to taste—with the hard boiled yolks, being careful not to make mixture too thin. Fill the whites with this through the slit, and place each filled egg on a small square of buttered toast which has been spread with minced ham. Place each: square in a shallow ovenproof dish and cover each egg u’ith cheese sauce. Sprinkle additional grated cheese over the top and place in a moderate oven (350 deg until browned and thoroughly hot 41