MUELLER'S MOLDED EGG NOODLES WITH CREAMED EGGS

1 package Mueller’s Wide Egg Noodles
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon onion juice
2 cups milk
1 tablespoon minced parsley
4 to 6 eggs, hard boiled, cut into quarters

Cook wide egg noodles as directed, drain and put in well greased top of double boiler. Let stand over hot water until needed.

Melt butter, stir in flour and seasonings and when well blended, add the milk slowly, stir over low heat until smooth and thick. Add parsley.

Unmold egg noodles in center of a hot platter, Arrange sauce around egg noodles and arrange eggs on the sauce.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937

Category:  Breakfast and Brunch
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