1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 tablespoon all-purpose flour
salt and pepper to taste
1 1/4 cups warmed milk
2 hard-boiled eggs, diced
1 tablespoon chopped fresh parsley
2 tablespoons white wine
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 tablespoon all-purpose flour
salt and pepper to taste
1 1/4 cups warmed milk
2 hard-boiled eggs, diced
1 tablespoon chopped fresh parsley
2 tablespoons white wine
Melt the butter or margarine
Add the finely chopped onion and sauté for 1 minute
Remove from heat
Sprinkle the flour, salt, and pepper on top, mixing well
Mix thoroughly
Gradually add the warmed milk, continuing to mix
Cook until slightly thickened, stirring occasionally
Strain the egg yolks through a sieve
Chop the whites
Combine the strained yolks with the hot sauce and cook for 1 minute
Remove from heat, add the chopped whites and parsley, as well as the white wine
Serve warm
