Snapper A La Maryland
|Butter||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Milk||4 Cup (64 tbs)|
|Cream||2 Cup (32 tbs)|
|White pepper||1⁄4 Teaspoon|
|Yellow food coloring||1 Dash|
|Sherry||1 Cup (16 tbs)|
Cook the snapper in salted water until tender; cool.
Bone and chop snapper.
Melt butter; stir in flour.
Cook until smooth.
Heat rnilk and cream until warm; add to butter and flour, stirring constantly, until thickened.
Add salt and pepper.
Add several drops of food coloring and snapper; cook over low heat for 10 minutes.
Remove from heat.
Beat eggs with addi- tional salt and pepper to taste; add small amount of snapper sauce to eggs, stirring constantly.
Return egg mixture to remaining snapper sauce; stir well.
Add sherry; keep on low heat until ready to serve.
Serve in soup plates with toast.