EGG SAUCE
1/2 cup of butter
2-3 tablespoons of flour
2 cups of water
2-3 hard boiled eggs
The egg sauce is made as follows
Put the melting butter and flour into your cast iron saucepan, and stir until well blended; gradually add the water, stirring constantly to smooth. Let it boil for several minutes- add water as much as you need to keep it not too thick. Season with salt and black pepper to taste, and add the boiled egg chopped very very fine. Decorate the sauce with finely chopped parsley, and sections of lemon .
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL BRITISH DISH - THE HARD BOILED EGG SAUCE. THIS IS AUTHENTIC PURITAN MEAL OF OUR FAMILY FROM CANADIAN SIDE, PREPARED IN THE DEEP CAST IRON SKILLET. A NICE TREAT TO A FISH WHILE AT THE SUNDAY BRUNCH OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL WAY WE SERVE THE FISH IS WITH THE HARD BOILED EGG SAUCE , WHICH IS AS WELL CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE OF THE PURITAN FAMILIES, BUT THIS DISH IS AS WELL LOVED BY OUR LUTHERAN AND PURITAN FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE. HALIBUT CAN BE PREPARED BY THE FAMILIES ALL THROUGH THE YEAR, AND THIS IS ONE OF THE MORE FESTIVE DISHES OF THE FAMILY GATHERINGS AND REUNIONS. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. IT IS TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. HARD BOILED EGG SAUCE IN BUTTER AND PARSLEY SAUCE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.