Good morning, everybody… There’s eggplant lasagna (yeeech!!!) at “Heart of the City,” today. (Don’t give up complete hope, there’s a really nice spaghetti sauce there too.)
It’s also “National Deviled Egg Day,” today.Here’s what reads as a very tasty variation on devilled eggs.Hot Deviled Eggs (In two parts.)PART ONE: STANDARD SAUCE FOR CREAMED FOODS 4 tbsps. butter4 tbsps Five Roses Enriched Flour3/4 to 1 tsp. saltFew grains of pepper1 to 2 tsps. onion juice (optional)2 cups sweet milk (whole milk before its “Best before:” date)Melt butter in a small, smooth saucepan; add flour and stir over moderate heat for 3 minutes after mixture begins to bubble.Add salt and pepper and milk, very gradually.Stir constantly over direct heat until mixture is smooth and thick.Care must be taken that butter and flour mixture does not brown. Note: Creamed dishes made from this amount of sauce will serve 6. (This note is within the recipe.)Notes from me:It really doesn’t matter if the butter and flour mixture do brown a bit, just don’t burn it.If it starts to brown, it’s done; start adding milk.PART TWO: HOT DEVILLED EGGS Make Standard Sauce, page xxx.Hard cook (boil) 4 to 6 eggs (1 for each person to be served).Cut eggs in halves, lengthwise, remove yolks and mash with a fork.Mix yolks with 1/4 cup finely-chopped lean ham, a dash of Worcestershire Sauce, salt, pepper and a little cream to make a soft consistency.Pack mixture in egg whites.Place to halves together and arrange in a buttered shallow baking dish.Cover with sauce, then with buttered crumbs.Bake at 400°F. until mixture is heated through and the crumbs are brown.Serve on squares of crisp buttered toast. Notes from me:I interpret the “Place halves together…” instruction to mean side by side, as I can’t see them meeting face-to-face, as it were.