Creamed Eggs with Olives

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ΒΌ cup butter
  • ΒΌ cup all-purpose flour
  • 2 cups hot Chicken Stock
  • 1 cup heavy cream
  • ΒΎ teaspoon salt
  • Cayenne pepper
  • Β½ teaspoon crushed dried dill
  • 8 hard-cooked eggs, quartered
  • Β½ cup sliced ripe olives
  • 3 tablespoons sherry


  1. In a saucepan melt the butter, add the flour, and blend. Add the stock while stirring briskly. Add the cream and cook, stirring, until mixture boils. Season with salt, cayenne to taste, and dill.

  2. Add eggs, olives, and sherry. Turn into a chafing dish. Reheat before serving.

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