Creamed Egg Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup

Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended and smooth, add the milk, stirring vigorously. When mixture is thickened and smooth, add salt and pepper to taste, nutmeg and chopped eggs. Heat thoroughly, pour into a warm sauceboat, and serve immediately.