Chapter XII · Eggs · No. 401
Built upon: No. 268Gratins
401—Eggs au Gratin
Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover them with Mornay sauce, sprinkle with grated cheese mixed with fine raspings, and cook in a fierce oven, in order that the eggs and the No. 268, Gratins may be done at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 401, p. 166. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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