Reference > Farmer's Cookbook > EGGS > Eggs Mornay
  Eggs à la Parisienne Omelets  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs Mornay

Break egg and slip into buttered egg-shirrers, allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II , seasoned with one-third cup grated cheese, paprika, and yolks two eggs; cover with grated cheese and bake until firm.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Parisienne Omelets  
 
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