Creamed Egg Sauce from New York Times Menu Cookbook by Craig Claiborne
Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended and smooth, add the milk, stirring vigorously. When mixture is thickened a
Ingredients
- Salt and freshly ground black pepper
- 1 cup milk or ½ cup milk and ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 2 hard-cooked eggs, peeled and coarsely chopped
- ¼ teaspoon grated nutmeg
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