- 3 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 cup Court Bouillon
- 1 hard-cooked egg, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
How to Make It
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add Court Bouillon; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in egg, salt, and pepper. Serve sauce immediately over baked fish.