Egg Sauce RecipeOrigin: Britain Period: Traditional |
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This is a classic sauce, made from a béchamel base that's typically served with plain boiled fish (such as cod) or with salsify. Ingredients:
2 hard-boiled eggs 
Egg Sauce Preparation:Method:Peel the eggs whilst still hot then chop quite coarsely. Heat the sauce through, add the eggs, then adjust the seasonings to taste. To serve, arrange your fish and/or salsify on a plate then spoon the egg sauce over the top. Accompany with mashed potatoes and serve. |
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