Eggs Beauregard
4 hard boiled eggs 6 squares of buttered toast 1 1/2 cup White Sauce No. 2 1/4 teaspoon salt 1/8 teaspoon pepper Separate the yolks and whites; chop the whites fine. Lay the toast on a hot platter, cover with the white sauce, sprinkle with the chopped whites; lastly press the yolks through a ricer, sprinkle lightly over the chopped whites. Add the seasonings before serving.