APPETISING EGG DISHES

New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)

APPETISING EGG DISHES

Scalloped Eggs.—Four hard-boiled t<rgs, Jialt-cupful grated 'cheese, three tablespoonfuls butter, breadcrumbs, two cupfuls milk, four tablespoonfuls flour, pepper and salt, parsley. INlelt butter in a saucepan. Stir in flour and, when frothy, add milk, stirring constantly till you obtain a smooth sauce. Season ■with salt and pepper to taste. Stir in cheese. Place a layer of stale breadcrumbs in the bottom of a buttered piedish. Cover with half the eggs, then with half the sauce. Sprinkle with parsley to taste. Repeat layers. Cover with stale crumbs. Dab with tiny pats of butter. Bake in a hot oven till crumbs are crisp and brown. Enough for two or three persons. Eggs and Rice Baked in Oven.—Put n layer of cooked rice in a greased baking dish, break eggs on top, sprinkle salt, pepper and little grated cheese over, and bake in oven until eggs are get. Another way is to mix rice with stewed tomaio puree, pressed through a sieve, or a cheese sauce, and then to break eggs on top. Egg and Cheese Pudding.—Boil one cupful milk, then stir in half cupful fine breadcrumbs, remove from fire and add one cupful grated cheese, three egg yolks beaten up and the stiffly beaten whites of eggs folded in. Season with salt and pepper and a little finelychopped parsley or mustard" pour into a greased piedish and bake till brown. Eggs Au Gratin.—Make a white pnuee of two tablespoonfuls butter, two tablespoonfuls flour and one cupful .milk, season with quarter teaspoonful salt- and a little pepper, then fill a greased fire-proof dish with alternate layers of slices of hard-boiled eggs, sauce and breadcrumbs, and grated cheese. Have last layer of sauce, sprinkle over some fine breadcrumbs, put bits of butter on top and bake until brown. Creamed Eggs and Spinach.—Make a cheese sauce, add two hard-boiled eggs chopped up. Put some spinach puree or any cooked vegetables into a piedish, then pour creamed eggs on top, sprinkle with grated cheese and cracker crumbs on top, and bake in a moderate c-ven. ■ Egg Cutlets.—Make a thick white iaupte as follows. Melt two tablespoonJuls butter in a saucepan, stir in two tablespoonfuls Hour, then gradually add half cupful milk. Stir until thick and smooth, remove from the fire, add quarter teaspoonful salt, a few grains pepper and grated nutmeg, and two hardboiled eggs chopped fine. Spread out on a plate and allow to get cold, then form into the shape of a cutlet, egg and crumb, stick in a piece of cri^st fey to hot '("J*"""" 4 »»<I