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Country Kitchen
January 1, 2013 Previous Recipe | Next Recipe
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MISSISSIPPI MUD CAKE
CURRY CHICKEN
ROULADEN
KING RANCH CHICKEN
ORANGE MARMALADE LAYER CAKE
MARSHMALLOW CHEESE TOAST
GLORIFIED POTATOES
EGGS GOLDENROD
GERMAN PANCAKES
EGGS GOLDENROD

2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
1 cup milk
6 hard-boiled eggs, cooled and peeled
6 slices hot buttered toast
Salt and pepper to taste

In a saucepan, melt butter over medium heat. Add flour and salt and stir until smooth. Slowly add milk to pan and bring to a gentle boil. Cook over medium heat, stirring constantly, until white sauce has thickened.
Cut each egg in half. Remove yolks and set aside. Chop egg whites and stir into prepared sauce. Set aside.
Press reserved yolks through a sieve. Spoon white sauce over hot toast, sprinkle with pressed egg yolks and top with salt and pepper as desired.





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