Eggs A La Goldenrod

Eggs A La Goldenrod

Ingredients:
2 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
4 hard-cooked eggs
6 slices of toast

Directions:
Heat the milk. Brown the fat in a saucepan, add the flour, salt, and
pepper, and mix well. Then add the hot milk and stir until the sauce
thickens. Chop the whites of the hard-cooked eggs into small pieces, and
mix them with the white sauce. Arrange the toast on a platter and pour
the sauce over it. Put the hard-cooked egg yolks through a sieve or a
ricer and sprinkle them on top of the white sauce. Serve hot.
66. SCALLOPED EGGS.--A quantity of carbohydrate is added to eggs when
they are scalloped, for the white sauce and the cracker crumbs that are
used in this dish supply this food substance. The cold meat that this
dish requires and that should be well chopped into small pieces may be
left-over from roasted, stewed, or even broiled meat. As this provides
an additional amount of protein, the dish on the whole serves as an
excellent substitute for meat with carbohydrate added.
SCALLOPED EGGS
(Sufficient to Serve Six)