Closely resembling creamed EGGS in composition and food value, but differing from them somewhat in appearance, are EGGS à la goldenrod, which are illustrated in Fig. 16. This is, perhaps, even a more attractive dish if it is nicely made than creamed EGGS, and many persons who do not like hard-cooked EGGS find this dish agreeable and are able to digest it.

EGGS À LA GOLDENROD
(Sufficient to Serve Six)

•  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

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. Woman’s

Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)