Reference > Farmer's Cookbook > EGGS > Eggs à la Goldenrod
  Fried Eggs Eggs au Gratin  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Goldenrod

3 “hard-boiled” eggs
1/2 teaspoon salt
1 tablespoon butter
1/8 teaspoon pepper
1 tablespoon flour
5 slices toast
1 cup milk
Parsley

Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fried Eggs Eggs au Gratin  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors