Oeufs A La Dauphine

This charming recipe hails from the personal recipe collection of Colonel Charles Henry Ellice, a British officer whose tours of duty took him from Scotland’s Highlands to colonial India during the 19th century. His handwritten cookbook, begun in 1856, is a snapshot of the culinary cross-pollination and improvisation found among British military officers far from home. Recipes wander from homely breads to Indian curries, echoing the diverse influences of Ellice’s postings. 'Oeufs a la Dauphine' is a nod to French cuisine adapted for the British table. The method reflects a love for reimagining simple ingredients—hard-boiled eggs and breadcrumbs—into elegant, comforting fare. Dishes like this reveal not only what people ate, but how they preserved a sense of familiarity and luxury amidst the rigors of empire and travel.

In the 19th century, these eggs would have been boiled in a heavy saucepan over an open fire or a hob. A small, sharp knife and a spoon would assist in removing yolks and filling the eggs. The mixing was likely done with a wooden or metal spoon, or the ingredients could be pounded together in a stone or marble mortar and pestle for a fine texture. The final stage—baking—would have taken place in a cast-iron range or a small baking oven, using a heavy metal or earthenware dish. A fine sieve would be used for sifting yolks or breadcrumbs for that finishing golden dusting.