Olive Stuffed Eggs (In Cream Sauce)

Ingredients

• 4 eggs hard boiled
• 1/4 t-spoon curry powder
• 34 cup ripe olives
• 1/2 t-spoon salt
• 2 tbls. butter
• 1/8 t-spoon pepper
• 3 tbls. flour
• 11/2 cups milk

Method

1. 1

   Cut eggs in halves and remove yolks.

2. 2

   Stone olives and chop one-fourth of them very fine.

3. 3

   Mix these with the yolks, season, and refill whites with mixture.

4. 4

   Chill thoroughly, cut in slices.

5. 5

   Melt the butter in chafing dish, add dry ingredients, then the milk, and stir constantly until it boils.

6. 6

   Arrange the slices of eggs on hot buttered toast, pour cream sauce over and serve.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 39. The excerpt below is the record exactly as published.

LIVE STUFFED EGGS. (In cream sauce). 4 eggs hard boiled. 1/4 t-spoon curry powder. 34 cup ripe olives. 1/2 t-spoon salt. 2 tbls. butter. 1/8 t-spoon pepper. 3 tbls. flour. 11/2 cups milk

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