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Creamed Eggs
Make a Cream Sauce of two tablespoons of butter, two of flour, one pint of milk. Add to this six hard-boiled eggs cut into slices, and heat thoroughly.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Home › The Chafing-Dish › Creamed Eggs
Make a Cream Sauce of two tablespoons of butter, two of flour, one pint of milk. Add to this six hard-boiled eggs cut into slices, and heat thoroughly.