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Catholic Recipe: Egg Sauce

    INGREDIENTS

  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon grated onion
  • 3 hard-cooked eggs
  • 1 Tablespoon minced parsley
  • 1 Tablespoon diced pimiento
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This is a cream sauce with hard-cooked eggs.

DIRECTIONS

Melt 1/4 cup butter or margarine. Blend in 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 Tablespoon grated onion. Mix well. Add 2 cups milk. Cook, stirring constantly, until thick. Slice 3 hard-cooked eggs; add with 1 Tablespoon minced parsley and 1 Tablespoon diced pimiento to sauce; stir gently to mix. Cook 5 minutes longer. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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