|Hard cooked eggs||8 , cut in halves|
|Cream||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Canned clear chicken broth||13 3⁄4 Ounce|
|Canned butter mushrooms||12 Ounce, chopped or sliced and broiled (Two 6 Ounce Cans)|
|Instant minced onion||4 Teaspoon (Softened In Water)|
|Worcestershire sauce||1 Teaspoon|
|Pitted ripe olives||1 Cup (16 tbs), quartered lengthwise|
|Pork sausage links/Smokie link sausages||1 Pound, browned|
|Tomato||1 Large, cut into thin wedges|
Fill the egg white halves with a deviled mixture of mayonnaise, sieved egg yolks, Worcestershire sauce, dry mustard, salt, and pepper to taste.
Arrange deviled egg halves in an ungreased 2-quart shallow baking dish; set aside.
Meanwhile, blend enough cream with flour in a saucepan to make a paste.
Set over heat.
Stirring constantly to keep mixture smooth, gradually add remaining cream, then chicken broth and reserved mushroom liquid.
Stir occasionally until mixture begins to thicken, then stir constantly until it bubbles; continue to cook 2 to 3 minutes.
Blend in the onion, Worcestershire sauce mushrooms, and olives.
Heat thoroughly and pour over stuffed eggs in the baking dish.
Alternate browned sausage links and tomato wedges over top, brush tomatoes with oil, and sprinkle with monosodium glutamate and seasoned pepper.
Spoon coarse buttered bread crumbs (about 1/2 cup crumbs mixed with 1 tablespoon melted butter or margarine) over all.
Set under broiler about 5 inches from source of heat until crumbs are browned.
Garnish with snipped parsley.