Fill the egg whites with the yolk mixture. The eggs
will be much more appetizing in appearance if the yolk is not packed
smoothly back into the white but allowed to stand up roughly. The plate
on which the eggs are served should be nicely garnished with lettuce,
parsley, or celery leaves.
[Illustration: FIG. 15]
64. CREAMED EGGS.--If a dish that will serve well for luncheon or a
light supper is desired, creamed eggs, as illustrated in Fig. 15, will
be found very satisfactory, for the cream sauce that is served on them
and the toast on which the eggs are placed add carbohydrate to an
otherwise high-protein dish. The eggs used in this dish must be
hard-cooked in water, so as not to be indigestible. Paprika sprinkled
over the top and parsley used as a garnish add colors that make the dish
very attractive.
CREAMED EGGS
(Sufficient to Serve Six)
1-1/2 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1/8 tsp. paprika
6 hard-cooked eggs
6 slices of toast
Heat the milk. Put the fat in a saucepan and heat it until it is light
brown; then add the flour, salt, and paprika to the melted fat and mix
all thoroughly. Pour in the hot milk and stir the mixture constantly
until the sauce has become smooth and thick. Cut the hard-cooked eggs
into halves while they are hot, and place two halves with the cut sides
down on each piece of toast. Pour the white sauce over all, sprinkle
with paprika, and serve.
[Illustration: FIG. 16]
65. Eggs a la Goldenrod.
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