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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 cup court bouillon |
1 hard-cooked egg, chopped |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add Court Bouillon; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in egg, salt, and pepper. Serve sauce immediately over baked fish.
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