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Egg Sauce

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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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