SC - period pigs, fatter or not?
Anne-Marie Rousseau
acrouss at gte.net
Wed Nov 4 22:12:03 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?)
>
>Does this recipie sound familiar to anyone? Do I have it right? We are
>trying to come up with egg alternatives to bacon and, so I am racking my
>memories for variations.
> Christianna
>
I do something similar. I start with hardboiled eggs, chopped coarse, and
add them to a rich cheese sauce (butter, flour, milk sauce and add your
flavor of cheese until it won't absorb anymore -- I usually use sharp
cheddar), and when heated through, serve on toast. It has no name, and is
only slightly changed from something my mother made. She's from a German
background, which may help, or not, as another family egg favorite is
something we've called flat-down eggs, and is remarkably close to
frittatas, which are Italian, of course.
Morgana
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Morgana yr Oerfa, Baroness * Sharron Albert
Winter's Gate/Oertha/West * salbert at ptialaska.net
Per saltire gules and sable, * Babylon 5/science fiction
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in fess an increscent * I saw nothing unusual in the teacher's
and a decrescent argent. * lounge. --Bart Simpson
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