2 lb. fresh broccoli
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 tsp. Worcestershire sauce
1/4 tsp. salt and pepper
4 hard cooked eggs
1/2 c. sliced green olives

Clean and trim broccoli. Separate into spears. Cook covered in a small amount of boiling salted water for about 10 minutes or until crisp and tender. Arrange in serving dish and keep warm. Melt butter in saucepan over low heat.

Add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth, cook over medium heat stirring until thick and bubbly. Stir in Worcestershire sauce, salt and pepper. Pour over broccoli and garnish with sliced eggs and sliced green olives. Serves 8.