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Scalloped Eggs
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.
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