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Serve (With toast or Puff Paste)

with toast or Puff Paste Points.

Fish à la Provençale 1/4 cup butter 2½ tablespoons flour 2 cups milk Yolks 4 "hard-boiled" eggs 1 teaspoon Anchovy sauce 2 cups cold boiled flaked fish Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.