Egg sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ½ | pint | Milk |
| 2 | Hard-boiled eggs | |
| ½ | pint | Water used to cook fish |
| 1 | pinch | Nutmeg; salt, pepper |
Directions
Melt butter in large skillet.
Stir in flour.
Slowly add water used to cook fish, and milk.
Stir constantly to keep smooth. Chop whites and yolks of hard-boiled eggs separately.
Stir in whites and seasoning.
Pour mixture over fish.
Garnish top with coarsely chopped yolks.
Heap well-mashed potatoes round fish.
Garnish with chopped parsley and cayenne.
Converted by MC_Buster.
NOTES : This sauce is for Newhaven Cream. It is identical to the Chicken sauce used for Easy plain chicken, except that the stock water is different.
Converted by MM_Buster v2.0l.