Name: Creamed Egg Sauce
Yield: About 1½ cups
Cuisine: United States
Ingredients: 1 cup milk or ½ cup milk and ½ cup heavy cream; 3 tablespoons all-purpose flour; Salt and freshly ground black pepper; ¼ teaspoon grated nutmeg; 3 tablespoons butter; 2 hard-cooked eggs, peeled and coarsely chopped

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup

Method

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.

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Ingredients

Method

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