New England Poached Salmon With Egg Sauce
|Milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Onions||2 Small, sliced thin|
|Pepper white||1 Dash|
Heat milk and cream together with the onion slices, bay leaf, and whole clove until a film forms.
Skim the surface.
Melt butter in a saucepan, stir in flour, keeping it smooth and cook over a very low heat for a few minutes.
Pour in scalded milk mixture and cook over a low heat, stirring constantly, until mixture, bubbles.
Remove from heat, season with salt and pepper, and strain into a saucepan.
Add eggs, coarsely chopped, and heat through.
Do not cook any further.
If the sauce seems too thick, add a little more light cream.