Eggs Huntington

Ingredients

• 4 “hard-boiled” eggs
• 1 tablespoon butter
• 1½ tablespoons flour
• ⅓ cup white stock
• ⅓ cup milk
• ½ teaspoon salt
• Few grains cayenne
• Grated cheese
• ¾ cup buttered cracker crumbs

Steps

1. Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.

More recipes with eggs, butter, flour, broth or stock, milk, cayenne pepper, cheddar cheese or crackers

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.