| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Sauces | 4 | Servings |
INGREDIENTS
| 1/2 | c | French Dressing; Plain |
| 1 | ts | Tomato Catsup |
| 1 | ts | Worcestershire Sauce |
| 1/4 | ts | Green Peppers;Finely Chopped |
| 1 | Egg; Large, Hard Boiled, * |
INSTRUCTIONS
* Finely chop the hard boiled egg or rub it through a fine sieve. Mix all the ingredients and serve on freshly cooked broccoli or green beans, or use as a superb salad dressing on very fresh crisp greens. NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago and is now a classic. "More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
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