(
Sufficient to Serve Six
)
- 2 c. milk
- 2 Tb. fat
- 2 Tb. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 hard-cooked eggs
- 6 slices of toast
Heat the milk. Brown the fat in a saucepan, add the flour, salt, and pepper, and mix well. Then add the hot milk and stir until the sauce thickens. Chop the whites of the hard-cooked eggs into small pieces, and mix them with the white sauce. Arrange the toast on a platter and pour the sauce over it. Put the hard-cooked egg yolks through a sieve or a ricer and sprinkle them on top of the white sauce. Serve hot.
66. SCALLOPED EGGS.--A quantity of carbohydrate is added to eggs when they are scalloped, for the white sauce and the cracker crumbs that are used in this dish supply this food substance. The cold meat that this dish requires and that should be well chopped into small pieces may be left-over from roasted, stewed, or even broiled meat. As this provides an additional amount of protein, the dish on the whole serves as an excellent substitute for meat with carbohydrate added.
SCALLOPED EGGS
(
Sufficient to Serve Six
)