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EGGS WITH CREAM DRESSING

(Eggs) - (The International Jewish Cook Book)







Blend two tablespoons of butter with three tablespoons of flour. Place
on range and stir until the butter is melted. Add one and one-half cups
of milk, stirring all the time until the mixture is thick; season with
one teaspoon of salt and a few grains of pepper. Separate the whites of
six hard-boiled eggs from the yolks. Chop the whites fine and add to the
dressing. Arrange slices of toast on a hot platter, pour the dressing
over them; force the yolks through a ricer onto the toast and dressing;
serve hot.











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