| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | 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 fish |
| 1 | pn | Nutmeg; salt, pepper |
INSTRUCTIONS
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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