This used to be in the Betty Crocker Cookbook, but was
deleted a few editions back. Since the cover says, “1500 recipes for the way
you cook today,” I guess people don’t cook like this anymore.
Eggs à la Goldenrod
4 hard-cooked eggs
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 slices toast, cut into eighths
Peel eggs; separate whites from yolks. Chop whites into
bite-sized pieces. In small bowl, mash yolks with fork or press through fine
strainer. Set aside. Melt butter over low heat. With whisk, beat in flour, salt
and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Stir
in milk. Heat to boiling, stirring constantly. Boil 1 minute or until sauce
thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
Arrange toast pieces on 4 serving plates. Pour creamed eggs over buttered toast
pieces; sprinkle with yolks.
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