3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
3 tbsp (25 g) flour
250 ml milk
1 tbsp lemon juice
2 tbsp finely chopped parsley
salt and pepper
6 hard-boiled eggs
3 tbsp (25 g) flour
250 ml milk
1 tbsp lemon juice
2 tbsp finely chopped parsley
salt and pepper
6 hard-boiled eggs
method
1. Melt 50 g of the butter in a saucepan, add the flour, and stir with a wooden spoon until smooth.
2. Cook over gentle heat without colouring for 2-3 minutes, stirring all the time.
3. Remove from the heat and add the milk gradually, stirring all the time.
4. Return to moderate heat and bring the sauce to the boil, stirring all the time.
5. When it has thickened, reduce the heat and simmer for 1-2 minutes, beating vigorously to give the sauce a good gloss.
6. Remove from the heat, and beat in the rest of the butter, adding it gradually in small pieces.
7. Stir in the lemon juice, parsley, and season to taste.
8. Slice the eggs and arrange them on a warmed dish.
9. Re-heat the sauce if necessary, but take care not to let it boil.
10. Pour it over the eggs and serve at once with hot toast.
2. Cook over gentle heat without colouring for 2-3 minutes, stirring all the time.
3. Remove from the heat and add the milk gradually, stirring all the time.
4. Return to moderate heat and bring the sauce to the boil, stirring all the time.
5. When it has thickened, reduce the heat and simmer for 1-2 minutes, beating vigorously to give the sauce a good gloss.
6. Remove from the heat, and beat in the rest of the butter, adding it gradually in small pieces.
7. Stir in the lemon juice, parsley, and season to taste.
8. Slice the eggs and arrange them on a warmed dish.
9. Re-heat the sauce if necessary, but take care not to let it boil.
10. Pour it over the eggs and serve at once with hot toast.
serving amount
serves 4
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