Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 101 (falt i det fri)
Boil the eggs
Hard-boil the eggs and let them cool. Remove the shells. Chop the egg whites fairly coarsely and the yolks fairly finely.
Make the sauce
Make a white sauce from the butter, flour and milk and let it simmer for 10 minutes. Season with salt and pepper.
Mix and serve
Add the egg whites and grated cheese to the sauce. Pour the creamed mixture into a fairly deep dish and sprinkle the chopped egg yolks over the top.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Ost
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