This classic recipe is a favorite in the U.S. South. It's basically boiled eggs and toast layered with a cream sauce. This version of the recipe is written in the style of early cookbooks, so read through it thoroughly before you begin.
Prep Time: 15 minutes
Cook Time: 2 minutes
Ingredients:
- 6 eggs, hard-boiled, cooled and peeled
- 1/2 pint of fresh milk
- 1 tablespoonful of butter
- 1 tablespoonful of cornstarch
- Salt and pepper to taste
Preparation:
Separate the whites from the yolks, rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this white sauce, and then add a layer of the yolks of the eggs. Add another layer of the sauce, and another layer of the yolks, and then the remainder of the sauce. Sprinkle the top with a little salt and pepper, and set in a 350-degree F. oven and let it stand two minutes, and serve hot.Source: The Picayune's Creole Cookbook by New Orleans Times-Picayune (Random House)
Reprinted with permission.
