COOK BACON IN SAUCEPAN UNTIL CRISP. SAVE DRIPPINGS.
REMOVE FROM PAN AND CHOP INTO SMALL PIECES. SET
ASIDE.
POUR BEANS INTO PAN AND SAUTE IN BACON FAT ON
MEDIUM FOR 2 MINUTES
ADD BOUILLON, BRING TO BOIL, COVER AND COOK UNTIL
CRISP-TENDER. DRAIN AND TOSS WITH BACON BITS.
PEEL HARDBOILED EGGS AND SEPARATE YOLK AND WHITES.
ON TWO SMALL PLATES OR BOWLS PUSH THE WHITES THROUGH
A SIEVE. ON ONE AND PUSH YOLKS THROUGH A SIEIVE ON THE OTHER..
SET ASIDE.
IN A FRYING PAN, MELT BUTTER AND ADD CRACKERS.
FRY, TOSSING CONSTANTLY, UNTIL LIGHTLY BROWN.
PLACE BEANS IN LOW SIDED
BOWL.
SPRINKLE CRUMBS OVER ENTIRE TOP.
MAKE A LARGE CIRCLE OF THE EGG WHITES AND INSIDE
OF THAT MAKE A SMALLER CIRCLE OF THE EGG YOLKS.
THIS IS A VERY ATTRACTIVE AND DELICIOUS THANKSGIVING
OR CHRISTMAS DISH.
