Eggs A La Goldenrod

(Serves Six)

2 c. milk 2 Tb. fat 2 Tb. flour 1/2 tsp. salt 1/8 tsp. pepper 4 hard-cooked eggs 6 slices of toast

Heat the milk. Brown the fat in a saucepan, add the flour, salt, and pepper, and mix well. Then add the hot milk and stir until the sauce thickens. Chop the whites of the hard-cooked eggs into small pieces, and mix them with the white sauce. Arrange the toast on a platter and pour the sauce over it. Put the hard-cooked egg yolks through a sieve or a ricer and sprinkle them on top of the white sauce. Serve hot.