Reference > Farmer's Cookbook > EGGS > Scalloped Eggs
  Curried Eggs II Stuffed Eggs  
CONTENTS · BIBLIOGRAPHIC RECORD

Scalloped Eggs

3 “hard-boiled” eggs
3/4 cup chopped cold meat
1 pint White Sauce I
3/4 cup buttered cracker crumbs

Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal, or fish may be used.


CONTENTS · BIBLIOGRAPHIC RECORD
  Curried Eggs II Stuffed Eggs  
 
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