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Goldenrod Egg
Reviews:
November 02, 2011

This is good. I learned this recipe in 1972, in the 8th grade. Our home ec class learned how to make this dish. It was called "eggs a la goldenrod". The ingredients for the "roux" are what is used for a white sauce, and would be between a medium to thick white sauce. At the time we learned how to make this recipe, we also learned how to make homemade bisquits, and we served this over gravy mixture over the bisquits. It was really good, and very simple to make. BTW, our lab group got an "A" for how the dish turned out. :)

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