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Goldenrod
Eggs
| 2 tablespoons butter
2 tablespoons flour 1 cup milk ½ teaspoon salt 4 hard boiled eggs In a small saucepan, over medium heat,
make a white sauce by melting butter, adding the flour and stirring in
the milk. Stir until the sauce thickens. Chop the whites of the hard-boiled
eggs, and crumble the yellow to a fine consistency. Add to sauce and serve
on toast, garnishing with parsley if desired.
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