Eggs a la Goldenrod

Ingredients

• 3 hard-boiled eggs
• 1/4 tsp. salt
• 2 tbsp. butter
• 3 tsp. pepper
• 2 tbsp. flour
• 5 slices toast
• 1 c. milk
• Parsley

Method

1. 1

   Mix flour and butter together until smooth; add the milk slowly, stirring constantly; cook until smooth.

2. 2

   Add salt and pepper.

3. 3

   Separate yolks from whites of eggs.

4. 4

   Chop whites fine and add them to the sauce.

5. 5

   Cut 4 slices of toast in halves lengthwise, arrange on platter, and pour the sauce over them.

6. 6

   Force the yolks through a strainer and sprinkle over the top.

7. 7

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 41. The excerpt below is the record exactly as published.

^ tsp. pepper 2 tbsp. butter Method. — Beat eggs slightly, add salt, pepper and milk. Melt butter in an omelet pan, turn in egg mixture and cook slowly, scraping from the bottom and sides of the pan when the mixture first sets. Cook until creamy. Turn it upon a hot dish and serve at once. 5. Scrambled Eggs with Tomato Sauce 6 eggs 2 tsp. sugar 1^ c. tomato sauce 1 slice onion 4 tbsp. butter 3^ tsp. salt Pepper Method. — Simmer tomatoes and sugar. Fry onion in butter 3 minutes, and add eggs which have been slightly beaten and added to tomato sauce. Add a speck of soda to the tomato sauce. Stir slowly until eggs are cooked and jelly-like. PROTEIN— EGGS 85 6. Eggs a la Goldenrod 3 hard-boiled eggs 14 tsp. salt 2 tbsp. butter 3^ tsp. pepper 2 tbsp. flour 5 slices toast 1 c. milk Parsley

Cook this with the app: pantry check, scaling, and the assistant.