| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 1/4 |
c |
Chopped parsley |
| 2 |
|
Egss (hard boiled) |
|
|
Salt and white pepper |
|
|
Nutmeg |
INSTRUCTIONS
Melt butter in sauce pan, blend in flour, add milk. Stir until smooth and
cook until it thickens. Salt and pepper to taste. Just before serving,
add chopped parsley and finely chopped hard boiled eggs. Sprinkle on a
little nutmeg.
This is especially good on salmon, chicken, new boiled potatoes,
vegetables, etc.
Collection of recipes complied by Don Zarzecki.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces.zip
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