Sauce For Hot Salmon
|Fish bouillon||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Hard boiled eggs||2 , sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cook butter and flour for 2 or 3 minutes.
Add the fish liquid, stir until thickened.
Season with salt and pepper.
Stir in the cream which has been mixed with the egg yolks.
Continue cooking over low heat until further thickened.
Fold in sliced hard boiled eggs and 1/2 cup chopped parsley.
To serve cold, use the Sauce Verde, plain mayonnaise or a version thereof.