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Deviled Eggs With Hot Sauce

Instructions

Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: one dessertspoon of melted butter, Cayenne pepper, salt and chopped parsley. Mash this mixture very fine and refill the whites of the eggs and turn over on platter.

Sauce

• 1 tablespoon of butter
• 1 tablespoon of flour
• pinch of Cayenne pepper
• salt
• 1 pint of milk

Instructions

Stir this mixture continually until it thickens; beat the yolk of one egg and pour the hot gravy over the same. Dress with chopped parsley and eat very hot. Sherry wine can be added if desired.

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Source

The International Jewish Cook Book (1919)

Categories

Appetizers, Eggs.