Lou Decruss wrote:
> On Tue, 16 Sep 2008 10:23:48 -0400, "Jean B." > wrote:
>
>> I'm not going to type up this recipe.... As seen in the March
>> 1941 American Cookery, this is sliced hard-boiled eggs atop
>> buttered toast with Newburg Sauce. I am thinking more of the
>> usual poached eggs, maybe on English muffins, and that the sauce
>> really needs some kind of seafood in it. That might not be a bad
>> breakfast!
>
> I was served something similar years ago that was quite good. I
> wasn't newburg sauce but the idea was a similar idea. It was a white
> sauce with a bit of dry mustard, salt, lots of white pepper & paprika.
> She was one of those who likes ketchup on eggs and IIRC she put some
> of that in it. When the sauce was seasoned she added the sliced hard
> cooked eggs and stirred a bit until the yolks started so break down
> and served it over toast. Even with the ketchup it was a pretty darn
> good meal. I've made variations of it since and you're only limited
> by your imagination. I'll bet a ham steak would be a nice addition.
> Thanks for the reminder. I haven't made it in a long time.
>
> Lou

Hmmm. That is hard for me to envision.

Some of these old recipes look interesting, don't they?

--
Jean B.