Yield: 1 servings
|½ teaspoon||Tarragon salt and pepper to taste|
|3 teaspoons||Lemon juice|
Stir flour into ¼ cup milk until well blended, add the remaining milk. Add tarragon, capers, lemon juice, salt, pepper. Heat over slow fire, stirring constantly, until sauce is a smooth consistency. Chop hard-boiled egg and blend with sauce. Serve with boiled or sauteed fish; especially good with haddock, cod or halibut.