Catholic Recipe: Egg Sauce
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.
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