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Goldenrod Eggs

1 teaspoon salt few grains cayenne teaspoon pepper Remove shell from eggs; chop whites finely; add to white sauce. Press yolks through sieve and add seasonings. Pour white sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley.

This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.