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Eggs Au Gratin


Boil twelve eggs hard, shell and cut them in slices and lay them in a deep dish in close circular rows; make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a pint of milk; stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on top and bake for ten minutes.


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The Golden Age Cook Book (1898).

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