Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of white sauce
- 1 cup of fresh buttered bread crumbs ready
- 6 hard boiled eggs
Directions
Separate the whites and yolks of 6 hard boiled eggs. Save the whites of 2 to cut into strips for daisies. Make 1 pint of white sauce. Have 1 cup of fresh buttered bread crumbs ready. While warm run whites through ricer, and then yolks, keep separate. Add whites to sauce, put alter- nate layers of sauce, yolks, and sprinkle with crumbs. Cover the top with crumbs, yolks and bits of butter. With strips of white form daisies with yellow for centers. Run into stove and let season for 10 or 15 minutes. It will be best to decorate after taken from stove.
These can be made in ramekins with daisy on top of each one. When ready to serve garnish with parsley and serve on plate with narrow strips of bread toasted. Good with fish or can be used as entree.
These same eggs may be used for breakfast on toast. Put sauce on bread and sprinkle yolks on top.