Instructions: 1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-

2. COOL; REMOVE SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5.

2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. BLEND BUTTER OR MARGARINE,FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH. ADD MILK TO ROUX, STIRRING CONSTANTLY.

4. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

5. ADD EGGS TO SAUCE. MIX LIGHTLY. NOTE;

1. IN STEP 1, 16 LB 8 OZ WHOLE EGGS A.P. WILL YIELD 15 LB COOKED, SHELLED,SLICED EGGS.

2. EGGS MAY BE SERVED ON TOAST POINTS.

SERVING SIZE: 3/4 CUP (6

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