Creamed Eggs with Olives

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups

Method

  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.