State Highway 137, Poundridge, New York

This restaurant is not far from the heart of metropolitan New York, but the country-quiet atmosphere makes the bustle of the city seem hundreds of miles away. Open noon to midnight every day except Monday.

  French-Fried Deviled Eggs

1. Cut 6 hard-boiled eggs lengthwise and remove yolks.

2. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil, and vinegar.

3. Pack the yolks back into the whites and hold together with toothpicks.

4. Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown.

5. Drain eggs on brown paper to rid them of excess grease; remove toothpicks.

6. Serve these eggs in Creole sauce or serve them on spinach or other cooked greens.

This recipe appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by Dom Lupo.

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