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| Egg Sauce for Broiled Fish
2 cups of Fish Veloute
2 teaspoons of lemon juice
2 tablespoons of butter
2 hard cooked eggs
Add lemon juice and butter to hot Veloute. Dice eggs very fine. Stir into sauce. Makes 2 1/2 cups sauce.
Serve with plain boiled, broiled or baked fish. |
Cookbooks - Fish
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