The Boston cooking-school cook book

by Fannie Merritt Farmer

Lucanian Eggs

5 “hard-boiled” eggs

1 cup cooked macaroni

½ cup grated cheese

Essence Anchovy

1¾ cups White Sauce I

Salt and paprika

Onion juice

¾ cup buttered crumbs

Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.