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Egg Sauce (Teaspoon salt teaspoon pepper)

1/2 teaspoon salt. 1 teaspoon pepper. 4 hard-cooked eggs.

Parsley finely chopped.

PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Garnish with remaining eggs. Pour sauce around fish and sprinkle with parsley.