Egg Sauce

Recipe from

Oxmoor House


3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 hard-cooked egg, chopped
1/4 teaspoon salt
1/8 teaspoon pepper


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.