6 hard boiled eggs (chopped)
2 rashers bacon
1 tbspn marg
3 tbspn plain flour
2 cups milk
1/2 cup grated cheese
1/2 pkt cream chicken soup cooked in 3/4 cup water till thick
Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.
Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.