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Egg Sauce
1½ cups
- Difficulty
Medium
Published 1966
Ingredients
2 tablespoons 2 tablespoons 1 cup
Method
Melt the butter and blend in the flour. Stir in the stock and bring to a boil, stirring constantly. Simmer for one minute.
Add the salt, pepper, lemon juice and small pieces of butter, swirling them through the mixture.
Add the chopped egg and reheat but do not boil. Serve with fish dishes.
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