The thought hit me like a bell rung in the dark, silent hall. So far, none of the scary, negative arguments against lust had succeeded in keeping me from it. Fear and guilt simply did not give me resolve; they added self-hatred to my problems. But here was a description of what I was missing by continuing to harbor lust: I was limiting by own intimacy with God. The love He offers is so transcendent and possessing that it requires our faculties to be purified and cleansed before we can possibly contain it. Could He, in fact, substitute another thirst and another hunger for the one I had never filled? Would Living Water somehow quench lust? That was the gamble of faith.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Scottish	Scottish	4	servings

INGREDIENTS

2	tb	Butter
2	tb	Flour
1/2	pt	Milk
2		Hard-boiled eggs
1/2	pt	Water used to cook bird
1	pn	Nutmeg; salt, pepper

INSTRUCTIONS

Melt butter in large skillet.
Stir in flour.
Slowly add water used to cook bird, and milk.
Stir constantly to keep smooth.
Chop whites and yolks of hard-boiled eggs separately.
Stir in whites and seasoning.
Pour mixture over bird.
Garnish top with coarsely chopped yolks.
Heap well-mashed potatoes round bird.
Garnish with chopped parsley and cayenne.
Converted by MC_Buster.
NOTES : This sauce is for plain poultry dishes like Easy plain
chicken. It is identical to the Egg sauce used for Cabbie-claw,
except that the stock water is different.
Converted by MM_Buster v2.0l.

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