Egg And Olive Sauce
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hard cooked eggs||3|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
Melt butter over medium heat. Add flour, stirring well to blend. Gradually stir in milk. Add salt, pepper, and Worcestershire sauce. Cook and stir until mixture is thick and creamy. Stir in chopped eggs and sliced olives. Taste and add more salt and pepper, if desired. Serve with fish loaves or where-ever a tasty cream sauce is desired.