Finnish Egg Sauce

Serve with cooked fish, especially salmon, or eggs.

2 tablespoons butter

2 tablespoons flour.

2 cups hot milk.

Salt, and pepper to taste.

4 hard-cooked eggs, shelled and chopped.

2 teaspoons fresh lemon juice.

1 tablespoon chopped fresh dill.

Melt the butter in a saucepan. Stir in the flour. Gradually add the milk and cook slowly, stirring, until thickened and smooth. Season with salt and pepper. Add the eggs, lemon juice, and dill and leave on the stove long enough to heat through. Makes about three cups.