2 (1lb) bunches fresh broccoli
2 Tbsp. margarine
2 Tbsp. all-purpose flour
1 cup chicken broth
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
Dash of pepper
2 hard-cooked eggs, sliced
1/4 cup pimiento-stuffed olives
Wash broccoli and trim off the tough ends and large leaves, separate into spears. Cook broccoli, covered in a small amount of boiling water until crisp-tender. Arrange in a serving dish and keep warm
Melt margarine in a saucepan over low heat stir in flour, stirring until smooth ( mixture will be dry). Cook 1 minute, stirring constantly gradually add the chicken broth, cook over medium heat stirring constantly with a wire whisk, until thickened and bubbly.
Stir in Worcestershire sauce, salt and pepper. Pour sauce over broccoli and garnish with the egg slices and olives.