EGG SAUCE (For Fish)
- 1 cup white sauce
- 2 chopped hard boiled eggs
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing from fire.
CURRANT JELLY SAUCE
- ½ glass currant jelly
- 1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.