| 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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