Egg sauce

Yield: 4 servings

Measure 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

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.

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