Closely resembling creamed eggs in composition and food value, but differing from them somewhat in appearance, are eggs à la goldenrod. This is, perhaps, even a more attractive dish if it is nicely made than creamed eggs, and many persons who do not like hard-cooked eggs find this dish agreeable and are able to digest it.
Sufficient to serve six.
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.