Eggs a la Goldenrod

Ingredients

• Hard Boiled Eggs
• Cream Sauce
• Parsley
• Salt and Pepper to Taste

Method

1. 1

   Prepare cream sauce.

2. 2

   Remove the yolks from the whites of the eggs.

3. 3

   Slice the whites and add them to the cream sauce.

4. 4

   Force the yolks through a potato ricer or strainer, and sprinkle them over the top of cream sauce and whites, which have been arranged on a platter.

5. 5

   Season and garnish with parsley.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 84. The excerpt below is the record exactly as published.

EGGS A LA GOLDENROD Hard Boiled Eggs Cream Sauce Parsley Salt and Pepper to Taste

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