Egg Sauce

Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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.
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