Glorified Egg Shortcake

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This is a recipe I found in my mom's recipe box. I have never heard of it and it sounds quite "different". But I will record it here to keep a record.


Ingredients
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup celery, thinly sliced
1/3 cup peas, cooked or canned
1 cup milk
2 tsp. onions, chopped (or chives)
1 tsp. pimento, chopped (optional)
3 hard-cooked eggs, quartered

Instructions
Make the Roux: Melt the butter in a saucepan over low heat. Blend in the flour, salt, and pepper.
Thicken the Sauce: Cook over low heat, stirring constantly until bubbly. Boil for 1 minute.
Add Vegetables: Stir in the milk, chopped celery, peas, and onions.
Finish and Serve: Bring the mixture to a boil. Just before serving, gently stir in the quartered hard-cooked eggs and pimento, and heat through. Serve hot over warm biscuits, toast, or chow mein noodles

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