Lowney’s – Goldenrod Eggs

Ingredients

• 6 slices butter toast
• 6 hard-cooked eggs
• 2 cups White Sauce (480ml)
• ¼ teaspoon salt
• few grains cayenne
• ⅛ teaspoon pepper

Method

1. Remove shell from eggs; chop whites finely; add to White Sauce.
2. Press yolks through sieve and add seasonings.
3. Pour White Sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley.
4. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.

Title

Lowney’s Cook Book

Author

Maria Willet Howard