|LaRousse de Poche|
|by Librairie LaRousse|
With 35,000 references, this practical monolingual dictionary offers wide-ranging and up-to-date coverage of essential French vocabulary together ...
1 - 10 of 110 for creamed eggs over toast
Preheat the oven ... carrots, oil and eggs. Beat well, ... Combine butter and cream cheese; cream until ... freezer. Unwrap totally and then defrost cake.
Put 1/2 cup ... Add the milk and flour mixture and the salt and butter. Let mixture thicken. Add finely chopped boiled eggs to mixture. Serve hot on toast.
Melt butter in ... add 1 cup milk and 4 hard-boiled eggs chopped; cook over low heat until thickened; serve over thick slices of toasted homemade bread.
Make a white sauce using all milk. Add chopped eggs and 1/2 teaspoon butter per every 2 eggs. Serve over buttered toast.
Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.
Melt butter in top of double boiler over boiling water. Add ... Stir 8 hard boiled eggs - chopped or sliced - into the cooked white sauce. Pour over toast.
Melt butter, flour, ... until thick. Make toast, slice hard boiled eggs and put on toast, pour thicking over eggs. Also, melt ... thicking and pour over eggs.
Combine first four ... cool. Beat softened cream cheese at high ... beating well. Add eggs, one at ... well and spoon over cake. Sprinkle 1/4 ... 5 minutes. Cool; chill.
Dissolve cornstarch in ... Eagle Brand and egg yolks. Cook and ... crust. Pour filling over bananas; cover. Chill ... if desired. To toast coconut: Put in ... coconut is lightly browned.
Sprinkle gelatin over water. Let stand ... gelatin mixture and cream. Cook over ... substitute. Cook until pecans have soaked up butter and are darker and crunchy.
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