1 cup of light white sauce (butter, milk powder)
1 cup of cooked cured ham, finely chopped
2 hard-boiled eggs, well beaten
seasoning to taste
1 cup of light white sauce (butter, milk powder)
1 cup of cooked cured ham, finely chopped
2 hard-boiled eggs, well beaten
seasoning to taste
Combine the white sauce with the chopped cured ham and beaten eggs
Season with salt, pepper, Worcestershire sauce, and everything else to taste
Heat over low heat, stirring constantly until boiling
Serve the cured ham over rice, in a vol-au-vent or on toasted bread arranged on top of lettuce leaves.
