Recipe: Scalloped Ham and Eggs (using hard boiled eggs and bread crumbs) (1935)

SCALLOPED HAM AND EGGS

1 cup minced ham*
3 hard boiled eggs, finely chopped
2 tablespoons melted butter
2 tablespoons flour
1 cup milk
butter (for greasing baking dish)
2 cups soft grated bread crumbs
1/2 cup dry bread crumbs

Chop the eggs fine and mix with the ham.

For the white sauce, melt the butter in a saucepan. Add the flour, stirring over medium heat until smooth. Gradually whisk in the milk and cook, stirring frequently, until thickened.

Butter a baking dish and fill with alternate layers of the soft bread crumbs, ham and egg mixture, and white sauce. Cover top with the dry bread crumbs.

Bake twenty minutes in hot oven.

*Any left over meat or vegetables may be substituted for the ham, but season highly.

From: Recipelink.com
Source: Recipe booklet: The Art of Serving Bread, Taystee Bread, Purity Bakery Service Corp., 1935