The Art of Dutch Cooking/C.Countess van Limburg Stirum 2001

Eggs in Mustard Sauce (Kamper Steur)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons butter 4 tablespoons flour 2 cups bouillon
1-1/2 tablespoons mustard 1 tablespoon capers (optional) 6 hard-boiled eggs



1 Melt the butter, add the flour, and stir until well blended. Stir in the bouillon and make a smooth sauce. Mix in the mustard and capers. Quarter the eggs and pour the sauce over them.

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