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Eggs A La Martin

From Many ways for cooking eggs (1907).

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A historical recipe

Many ways for cooking eggs, by S. T. Rorer (1907).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a half pint of cream sauce

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Make a half pint of cream sauce.
  2. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups.
  3. Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, put on each a tiny bit of butter, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is browned.
  4. Serve in the dish or dishes in which they are cooked.

Plating

Cookware for this recipe

  • Baking dish
  • Grater
Source not stated by archive.org
Credit

From Many ways for cooking eggs (1907), printed page 36, digitised by the Internet Archive: https://archive.org/details/b28090251

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.