I have noted in the introduction to this book that my mother used to serve eggs Benedict, which is of Yankee origin, on special occasions to the guests in her boardinghouse or to guests at her frequent bridge foursomes. I asked one of the kitchen staff in my mother’s kitchen to prepare this dish, but to substitute a simple well-seasoned cheese sauce for the traditional hollandaise. This he did and I have served the dish often—with great success during my early bachelor days in Chicago. It has always seemed to me distinctly Southern.
© 1987 Craig Claiborne estate. All rights reserved.