EGGS A LA DAUPHINE
Take ten hard-boiled eggs, cut them in halves and remove the yolks, and place the yolks in a basin with a piece of new bread, about as big as the fist, that has been soaked in some milk, or better still, cream; add a teaspoonful of chopped parsley, a quarter of a grated nutmeg, and two ounces of grated Parmesan cheese; rub the whole well together, and then add two whole eggs, well beaten up, to the mixture to moisten it. Next fill all these white cups of eggs with some of this mixture, place the eggs well together, and spread a thin layer of the mixture over the top; then take a smaller number of half-eggs, filled, and place on the top and make a pyramid, so that a single half-egg is at the top. You can place ten half-eggs at the bottom in one layer, six half-eggs on the top of these, spreading a thin layer of the mixture, then three half-eggs, one more layer of the mixture, and then one half-egg at the summit. This dish is sometimes ornamented by forcing hard-boiled yolks of eggs through a wire sieve. It falls like yellow vermicelli into threads. This dish should be placed in the oven, to be made quite hot, and some kind of white sauce should be poured round the edge.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
