Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Goldenrod Eggs

• 6 slices butter toast
  6 hard-cooked eggs
  2 cups [White Sauce]
  ¼ teaspoon salt
  few grains cayenne
  ⅛ teaspoon pepper

Remove shell from eggs; chop whites finely; add to [White Sauce]. Press yolks through sieve and add seasonings. Pour [White Sauce] over toast arranged on a platter, and garnish with yolks of eggs and parsley.

This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.