Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Hard-cooked eggs |
| 2 cups | Cooked diced celery |
| 1½ cup | White sauce |
| \N \N | Buttered crumbs |
| \N \N | Sugar |
| \N \N | Salt |
| \N \N | Butter or butter substitute |
Slice eggs. Combine with celery. Add white sauce. Pour into shallow, well-oiled dish. Cover with buttered crumbs. If desired, arrange a rings of thinly sliced tomatoes on top as a garnish. Sprinkle with salt and a little sugar. Dot with butter. Brown lightly in hot oven (425 F). 6 servings. Florence Taft Eaton, Concord, MA.