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DEVILED EGGS WITH HOT SAUCE

(Appetizers) - (The International Jewish Cook Book)







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.--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. 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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