Eggs au Gratin from The Settlement Cook Book by Lizzie Black Kander
Cut hard cooked eggs in halves crosswise. Remove yolks and stand a white cup thus formed in each ramikin. Strain yolks through sieve or ricer; cream ½ of the sifted yolks with butter, add onion,...
Ingredients
- Salt and cayenne to taste
- 1 cup White Sauce
- ¼ cup grated American cheese
- 1 teaspoon onion, chopped fine
- 1 teaspoon parsley, chopped fine
- 3 hard cooked eggs
- 3 tablespoons butter
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