Cover the top with the mashed potatoes; smooth carefully over and mark with a fork; brush with beaten egg; bake for half an hour in a moderately hot oven.
EGGS AU GRATIN
- 6 hard cooked eggs
- 2 tablespoonfuls grated cheese
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- ½ pint (¼ cup) milk
- 3 tablespoonfuls cream
- Salt, red pepper, and white pepper to taste
- 2 raw egg yolks
- Toast points
Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven.
Garnish with the toast points and serve hot.
EGGS AND BACON
- ¼ lb. bacon
- ¼ lb. mushrooms
- 4 poached eggs
- 1 tablespoonful finely chopped parsley
- 2 tablespoonfuls bread crumbs
- 1 heaping tablespoonful (1 oz.) butter
- Salt and pepper
Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes.
Serve hot.