Scalloped Eggs
Instructions:
- 6 hard−boiled eggs.
- 1 cup cream or white sauce.
- 1 cup fine bread−crumbs.
- Salt and pepper.
- Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes.
- Peel the eggs and cut them into bits as large as the end of your finger.
- Put a layer of bread−crumbs on the bottom of the dish, then a layer of egg, then a sprinkling of salt, pepper, and bits of butter, then a layer of white sauce.
- Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on top.
- Put bits of butter over all and brown in the oven.