Evening Republican, Volume 20, Number 179, Rensselaer, Jasper County, 27 July 1916 — Egg Sauce. [ARTICLE]

Egg Sauce.

This is excellent with almost any boiled fish. Have ready two hardboiled eggs, cut in small pieces. Use two tablespoonfuls of white roux, or melt two tablespoonfula of butter and add one of flour to It, then a cupful of boiling water and cook for at least ten minutes. Add the egg, seasoning, more butter, and, if liked, a teaspoonful of chopped parsley.