Vegetable/Egg Sauce

Preparation info

  • Difficulty

    Easy

  • Makes enough sauce for 2 pounds of fish, about

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Decorative with chopped green vegetables and yellow and white eggs

Ingredients

  • 1 tblsp. butter
  • 1 c. heavy cream
  • ½ tsp. garlic salt
  • ½ tsp. dry mustard
  • ¼ tsp. pepper
  • tsp. salt
  • 2 tblsp. finely chopped parsley
  • 2 hard-cooked eggs, grated or finely chopped
  • ½ c. cooked peas or frozen peas, thawed to separate
  • 1 (10½ oz.) can asparagus tips, drained

Method

  • Combine butter, cream, garlic salt, dry mustard, pepper and salt in a saucepan; bring to a boil, then simmer just a few minutes to reduce slightly.
  • Add remaining ingredients; heat through, stirring gently to blend.
  • Spoon over hot, cooked fish; sprinkle with additional parsley.