as in Goldenrod Eggs….
Martha Stewart Living April 2017 featured a story about Goldenrods…. not the weeds, the eggs
Reading the article I had a Remembrance of Things Past moment, except it was for something that I had never eaten….it was something I’d read about.
It was a book I read when I was nine. Or ten. Definitely before 11.
I think it was called
“Two in Patches”.
Patches was the name of the car. More properly, a roadster. I’m pretty sure it was written in the 1930’s.
There was a brother – who was old enough to drive – and a little sister. She was close to my age – 9 or 10 or 11. They had to drive cross country to get their parents who had been working in the steamy, vine-tangled jungles of Peru. Or hottest Brazil. One of those exotic, faraway places. They had a grown-up, who might have been Grandpa, that they picked up somewhere. They ended up in California, and there was a happily ever after reunion. It would probably be a good companion piece for The Grapes of Wrath.
There were hobos, and not all of them were friendly.
Sometimes they had to beg for work to earn food or gas money. I believe “beg” was their word for it. They gave people rides in exchange for food or gas.
It was not a picture book, but there were line drawings.
…..at one point they are really hungry and they break into a hen-house. They get caught, and the cagey old farmer invites them in, and the girl cooks up a big old batch of……
So I looked up a recipe, Thank you Betty Crocker
and merrily went on with my life. It seemed rather like egg sauce on toast, and I can’t say that I craved it or even thought about it again until I opened up Martha Stuart Living.
So, thank you for a trip back in time. Now I need to make some bread to have the toast to make the eggs….
A version roughly contemporary with my remembered childhood volume:
Make a thin white sauce by melting
1 Tbls of butter then adding
1 Tbls flour. Add
1 cup milk
½ tsp salt and
Fg pepper. Stir until thick and smooth. Chop the white of
3 hard cooked eggs and add to white sauce. Cut
4 slices of toast in halves lengthwise.
Arrange on a platter and pour sauce over them. Force yolks through a strainer or potato ricer, letting them fall upon the sauce making a mound of yellow. Garnish with parsley and toast points. This may be served on individual dishes.
Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. M. Barrows and Co.: New York. 1937. p. 61.
Evidently, Fanny Farmer published the first Eggs Goldenrod recipe back in 1896. This is based on other peoples say-so. I’ll be on the look-out.
Eggs Ã la Goldenrod.
3 hard boiled eggs.
1 tablespoon butter.
1 tablespoon flour.
1 cup milk.
1/2 teaspoon salt.
1/8 teaspoon pepper.
5 slices toast.
Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.