Photo: Joseph Gonzalez
Ingredients
- 5 slices of toast
- five slices of toast on a platter
- 3 hard-cooked eggs
Directions
1
Mrs. Sheridan W. Bell.
2
3 hard-cooked eggs. I tablespoon flour.
3
i cup white sauce. White Sauce: y2 teaspoon salt.
4
i cup milk. j4 teaspoon pepper.
5
i tablespoon butter. 5 slices of toast.
6
Cook the eggs 30 minutes. Make white sauce. Separate the yolks and whites of the eggs. Chop the whites, and add to the sauce. Arrange five slices of toast on a platter; pour sauce over it. Rub the yolks through a strainer or vegetable press over the top. Garnish with toast points and parsley.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive