Mom told me that she learned how to make this from my dad's mom, my grandmother. I'm wondering if the original recipe came from Fannie Farmer since the recipe is included in The Original Fannie Farmer 1896 Cook Book. After our house fire a few years ago, my sister sent me a copy of that book with a note in the front pointing me to page 96 where the Eggs a la Goldenrod recipe is located. My sister knows me well!
Here's a simplified version of the recipe.
Fanny's Eggs a la Goldenrod
3 hard boiled eggs
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 tsp. salt
1/8 tsp. pepper
5 slices toast
parsley for garnish
Boil then peel the eggs. Cut each egg in half, placing the yolks in one bowl and the whites in another. Chop the white into pieces. Push the yolks through a potato ricer or simply mash them into fine pieces with a fork. Make a white sauce with the butter, flour, and milk. Add the salt and pepper; stir in the chopped egg whites. Place toast on a plate then spoon the white sauce over top. Sprinkle the egg yolks on top and serve immediately.
The recipe is easy to double. I served mine for lunch today with toast made from French bread. Delicious and oh, what wonderful memories!
|Eggs a la Goldenrod in the Fanny Farmer Cookbook, a gift from my sister.|