Egg Dishes

Goldenrod Eggs

Serves 6-8

2 Tablespoons butter or substitute
3 Tablespoons flour
2 cups milk
1/2 teaspoon salt
6 hard-cooked eggs
Parsley
6 toast wedges

     Melt the butter, blend in flour, then add milk slowly and stir in seasonings. Cook until thickened. Cut whites of eggs into tiny slivers and add to the white sauce. Pour creamed mixture over toast wedges and top with hard-cooked yolks pressed through sieve. Garnish with parsley.

June 3, 1948 Gem Valley Chronicle Grace Idaho