SC - An old recipie memory
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Thu Dec 3 09:28:50 PST 1998
My late husband, Knikolos, used to make this dish he called Eggs
>Goldenrod. It was toast, buttered. Then you took a hard boiled egg
>and separated the yolk from the white. You took a fork and mashed each
of them until they were crumbly. Then, you took the white and put a layer
on the toast, then a smaller layer of the yolk. I think he
finished it off with a cheese sauce, but I wouldn't swear to that.
(Maybe
>hollandaise?)
> Yessss, and I love eggs goldenrod. Hmmm...
>
> Actually, the way I was shown to do it was toast, egg whites,
> sause, then yolks dusted/crumbled over the top for the
>"goldenrod" effect.
> Berengaria, having a new outlook on dinner tonight.
>
> P.S.--i've had both cheese and hollandaise and once a weird
> "supreme" sauce that Iwouldn't recommend.
In the food service trade we would have called a chicken sauce a
'supreme', was it thick and yellow and tasted of chicken boullion? Where
did you get this recipie from?
Thanks,
Christianna
I didn't have a recipe, I was served the dish at a
brunch three or four years ago. The "sauce supreme"
they serve at our dining hall on the law campus does
in fact go with chicken, but does not have a strong
chicken bouillon-y flavor--although I suspect that
is the underlying flavoring in the cream sauce.
Berengaria
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