Cook six eggs twenty minutes, and while they are on the fire make a cup of
white sauce, as before: one tablespoonful of butter, melted, one of flour,
one cup of hot milk, a little salt; cook till smooth. Peel the eggs and cut
the whites into pieces as large as the tip of your finger, and put the yolks
through the potato-ricer. Mix the eggs white with the sauce, and put in a
hot dish, with the yellow yolks over the top. Or, put the whites on pieces
of toast, which you have dipped in part of the white sauce, and put the
yolks on top, and serve on a small platter.
Another nice way to cream eggs is this: Cook them till hard, and cut them
all up into bits. Make the white sauce, and into it stir the beaten yolk of
one egg, just after taking it from the fire. Mix the eggs with this, and put
in a hot dish or on toast. You can sprinkle grated cheese over this
sometimes, for a change.
Creamed Eggs in Baking-Dishes
Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and
put in small baking-dishes which you have buttered. Cover over with fine,
sifted bread-crumbs, and dot with bits of butter, about four to each dish,
and brown in the oven. Stick a bit of parsley in the top of each, and put
each dish on a plate, to serve.
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