Reheat two cups of cold boiled potatoes, cut in dice, in one and one-
fourth cups of white sauce, prepared as follows : Put two tablespoons butter
in saucepan, stir until melted and bubbling; add one and one-half tablespoons
flour, mixed with one-fourth teaspoonful of salt and a few grains of pepper,
and stir until thoroughly blended. Pour on gradually one cup of milk✪ Potatoes au Gratin,
adding about one-third at a time, stirring until well mixed, then beating until
smooth and glossy. Put in buttered oval baking dish or casserole, cover with
buttered crumbs, and bake until crumbs are brown.
STUFFED SQUASH AU GRATIN.
Peel, wash and boil tender three or four summer squashes. Have ready
a small squash, steamed whole until tender. With a small biscuit cutter,
score scallops near the top of the squash, to remove a piece from the top.
Through this opening take out the seeds to leave a perfect shell. Mash the
boiled squashes and add a beaten tgg mixed with half a cup of scalded cream,
two or three tablespoonfuls of butter, half a teaspoonful or more of salt
and a dash of pepper; mix thoroughly and turn into the squash shell, set in
an au gratin dish. Spread cracker crumbs, mixed with melted butter✪ Stuffed Squash au Gratin, over
the top of the squash and bake about twenty minutes.
CASSEROLE COOKING 486o
NEW WAYS TO SERVE EGGS.
SHIRRED EGGS.
For each earthenware shirrer take about three tablespoon fuls of fine
bread crumbs from the center of a sHce or loaf and an equal quantity of
fine-chopped cooked chicken or ham. Add a few grains of salt and cream or
broth to make a thin batter. Butter a shirrer dish, put in a little of the
batter, break in an tgg, and cover it with the rest of the batter. Let cook
in a moderate oven until the tgg is set. Serve in the shirrers. For a change
prepare about half the quantity of "batter," put this in the shirrers, break
in the eggs, then cook until set. Take from the oven, and finish by disposing
a tablespoonful of hot white or tomato sauce above the tgg. This, though
it requires a little more work, is preferable.
RAMEKINS OF EGGS WITH SWEETBREADS OR CHICKEN.
This dish may be prepared from left-over bits of chicken or from the
trimmings of sweetbreads purchased for another dish. Cut the chicken or
sweetbreads into small cubes. Make a cup of sauce of two tablespoonfuls,
each, of butter and flour, one-fourth teaspoonful, each, of salt and pepper,
and a cup of rich milk or thin cream, or half cream and half stock. Stir the
prepared cubes into half of the sauce, and put this in the bottom of three
or four buttered ramekins ; break an tgg into each ramekin over the mixture,
and set the ramekins into the oven on several folds of paiper and surrounded
with hot water, until the eggs are "set;" put the rest of the sauce — kept hot
for the purpose — over the eggs, cover the dishes, and send them at once to
the table. Celery, cut in half-inch pieces, peas, or asparagus tips, all well
cooked, or pieces of cooked oysters, lobster or shrimps may take the place
of the chicken, or sweetbreads.
RAMEKINS OF EGGS WITH TOMATO SAUCE.
Page 347 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Reheat two cups of cold boiled potatoes, cut in dice, in one and onefourth cups of white sauce, prepared as follows : Put two tablespoons butter in saucepan, stir until melted and bubbling; add one and one-half tablespoons flour, mixed with one-fourth teaspoonful of salt and a few grains of pepper, and stir until thoroughly blended. Pour on gradually one cup of milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Put in buttered oval baking dish or casserole, cover with buttered crumbs, and bake until crumbs are brown.
STUFFED SQUASH AU GRATIN.
Peel, wash and boil tender three or four summer squashes. Have ready a small squash, steamed whole until tender. With a small biscuit cutter, score scallops near the top of the squash, to remove a piece from the top. Through this opening take out the seeds to leave a perfect shell. Mash the boiled squashes and add a beaten egg mixed with half a cup of scalded cream, two or three tablespoonfuls of butter, half a teaspoonful or more of salt and a dash of pepper; mix thoroughly and turn into the squash shell, set in an au gratin dish. Spread cracker crumbs, mixed with melted butter, over the top of the squash and bake about twenty minutes.
CASSEROLE COOKING 486o
NEW WAYS TO SERVE EGGS.
SHIRRED EGGS.
For each earthenware shirrer take about three tablespoon fuls of fine bread crumbs from the center of a sHce or loaf and an equal quantity of fine-chopped cooked chicken or ham. Add a few grains of salt and cream or broth to make a thin batter. Butter a shirrer dish, put in a little of the batter, break in an egg, and cover it with the rest of the batter. Let cook in a moderate oven until the egg is set. Serve in the shirrers. For a change prepare about half the quantity of "batter," put this in the shirrers, break in the eggs, then cook until set. Take from the oven, and finish by disposing a tablespoonful of hot white or tomato sauce above the egg. This, though it requires a little more work, is preferable.
RAMEKINS OF EGGS WITH SWEETBREADS OR CHICKEN.
This dish may be prepared from left-over bits of chicken or from the trimmings of sweetbreads purchased for another dish. Cut the chicken or sweetbreads into small cubes. Make a cup of sauce of two tablespoonfuls, each, of butter and flour, one-fourth teaspoonful, each, of salt and pepper, and a cup of rich milk or thin cream, or half cream and half stock. Stir the prepared cubes into half of the sauce, and put this in the bottom of three or four buttered ramekins ; break an egg into each ramekin over the mixture, and set the ramekins into the oven on several folds of paiper and surrounded with hot water, until the eggs are "set;" put the rest of the sauce — kept hot for the purpose — over the eggs, cover the dishes, and send them at once to the table. Celery, cut in half-inch pieces, peas, or asparagus tips, all well cooked, or pieces of cooked oysters, lobster or shrimps may take the place of the chicken, or sweetbreads.
RAMEKINS OF EGGS WITH TOMATO SAUCE.
Records on this page
Halibut Poulette in Ramekins au GratinPotatoes au GratinStuffed Squash au Gratin