This dish, with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce, resembles the flower for which it is named. And it has nourishing goodness and flavor to live up to its attractive appearance.
¼ C. butter
¼ C. all-purpose flour
½ tsp. salt
¼ tsp. pepper
2 C. milk
8 hard-cooked eggs
4 slices bread, toasted and buttered
In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.
Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Press yolks through a sieve. Arrange toast slices on platter. Spoon ¾ cup sauce over each slice toast. Sprinkle each with ¼ cup sieved yolks. Serve immediately.