Vegetable/Egg Sauce

Name: Vegetable/Egg Sauce
Yield: Makes enough sauce for 2 pounds of fish, about 6 servings
Ingredients: ½ tsp. dry mustard; ¼ tsp. pepper; 1 c. heavy cream; ½ tsp. garlic salt; 1 tblsp. butter; 1 (10½ oz.) can asparagus tips, drained; ½ c. cooked peas or frozen peas, thawed to separate; 2 tblsp. finely chopped parsley; ⅛ tsp. salt; ½ c. cooked peas or frozen peas, thawed to separate; 2 hard-cooked eggs, grated or finely chopped

Preparation info

Makes enough sauce for 2 pounds of fish, about
6
servings

Difficulty
Easy

Appears in

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.

Sauce
Vegetarian
Gluten-free

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.