This recipe comes from Wick and Lick, a chafing dish cookbook published in 1954 and I have shared it exactly as printed. She has it under brunch recipes and suggests serving it over French Toast. To me, it seems like the ideal topping for steak, rice or buttered noodles. Shows how tastes have changed! Also great for an appetizer supper or your retro cocktail party. The recipe calls for 1/2 tsp "Enhance" msg which, of course, no one uses any more so I omitted it.