Note.—For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet.
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.
Stuffed Eggs
- 6 eggs hard-cooked
l cup [White Sauce]
1 tablespoon chopped red pepper
½ cup finely minced chicken or other meat
salt, pepper, Worcestershire sauce
Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with [White Sauce]; press in shape of ball and return to white. These eggs may be placed in a dish, covered with [White Sauce] and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish.