Читать книгу The New Galt Cook Book - Various - Страница 124

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One and a half ounces of butter, three-quarters of an ounce of flour, three gills of milk, one teaspoonful of salt, one saltspoonful of white pepper, two hard-boiled eggs; melt the butter in a saucepan, stir in the flour gradually; when this has boiled, put in pepper and salt, and let all boil together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces and stir in. Used with boiled fowl, as well as for boiled codfish, fresh mackerel, steamed halibut.