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Beauregard Eggs

Take as many hard-boiled eggs as desired, remove shells and separate whites and yolks; chop the whites fine and stir into a cream sauce made of butter, flour and milk; season, and pour over slices of toast moistened with hot water; then rub yolks through a sieve or put through a potato ricer and sprinkle lightly over top or pile around edge of dish.

— Mrs. George S. Harding