EGGS AU GRATIN
Make about half a pint of butter sauce, make it hot over the fire, and stir in about two ounces of Parmesan cheese, a quarter of a nutmeg grated, some white pepper, and the juice of half a lemon. Make this hot, and then add the yolks of four eggs. Stir it all up, and keep stirring very quickly till the mixture begins to thicken, when you must instantly remove it from the fire, but continue stirring for another minute. In the meantime have ready some hard-boiled eggs, cut these into slices, and make a circle of the bigger slices on a dish; then spread a layer of the mixture over the slices of egg, and place another layer on this smaller than the one below, then another layer of mixture, and so on with alternate layers till you pile it up in the shape of a pyramid. Spread a layer of the remainder of the mixture over the surface, and sprinkle some powdered light-coloured bread-raspings mixed with some grated Parmesan cheese over the whole; place the dish in the oven to get hot and to slightly brown, and then serve. Some fried bread cut into pretty shapes can be used to ornament the base.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
