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Eggs a La Goldenrod

6 hard-cooked eggs

Salt and pepper

2 cups thin white sauce

Paprika

8 slices toast

Separate the yolks from the whites of the eggs and chop the whites very fine. Add to the white sauce with salt, pepper, paprika. Arrange six slices of toast on a platter and pour over them the white sauce mixture. Press the egg-yolks through a sieve and scatter over the top. Cut the two extra slices of toast into small triangles, or points, arrange on the platter and garnish with parsley.