Place in a bowl
- Yolks of four EGGS,
- One cup of thick cream Sauce,
- One teaspoon of salt,
- One-half teaspoon of paprika,
- Two tablespoons of finely chopped parsley.
Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four EGGS. Pour in a baking or casserole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese Sauce.
To make cheese Sauce: Place three tablespoons of grated cheese in a cup of cream Sauce.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss