Egg Sauce
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Ingredients
2 tablespoons Roberts Butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon MSG
few grains pepper
1 cup Roberts Milk
2 Roberts Eggs, hard-cooked
Preparation
Melt butter in a saucepan over low heat. Blend in flour, salt, MSG and pepper; heat until mixture bubbles. Remove from heat. Add milk gradually; blend thoroughly. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 minutes longer. Slice or coarsely chop the hard-cooked eggs and mix into hot sauce.
Yield: about 1 cup
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
