Biltmore Goldenrod Eggs
Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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DIRECTIONS
- Separate yolks and whites of boiled eggs.
- Chop whites finely and add to white sauce.
- Pour sauce over 4 pieces of the toast.
- Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
- Cut remaining toast in triangles and place on side of dish.
- Garnish with parsley.
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