Eggs à la Goldenrod

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 hard boiled eggs.
  • 1 tablespoon butter.
  • 1 tablespoon flour.
  • 1 cup milk.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • 5 slices toast.
  • Parsley.


    Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.