Assorted Small Casseroles
Egg and Potato Pie
Next put in more spaghetti, then more slices of egg, and so on until the dish is full, ending with the spaghetti. Pour the white sauce over this and sprinkle the cheese on it. Put the rest of the butter in little lumps on the top.
Bake in a quick oven for ten minutes. Decorate with the chopped parsley and sliced eggs.
EGG AND POTATO PIE
- 5 hard cooked eggs
- ½ pint (1 cup) white sauce
- 10 boiled potatoes
- 1 heaping tablespoonful (1 oz.) butter
- 3 tablespoonfuls hot cream
- Seasoning salt, pepper, and grated nutmeg
- Chopped parsley
Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg.
Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used.