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 Eggs a la Gilsey House

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Boil eggs hard. Cut in half, take out yolks and mix them with cream sauce* to soften, add pimento chopped, chives or chopped onions or garlic, paprika and salt., and refill the whites. Cut off the bottom of the eggs a tiny bit so they will stand, set in baking dish, pour balance of cream sauce around the eggs. Grate American cheese on top, sprinkle with chopped parsley and bake in over til thoroughly hot and cheese is brown. Garnish with parsley.

- Mrs. Mary GIDDINGS

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* No specific recipe for cream sauce is given with this, so I can only assume that the author took it for granted that every good cook knew how to whip up a basic cream sauce!  Back

 

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