Boiled potatoes in white sauce with egg

1 serving


peel the potatoes, wash and boil in salted water (but not boil), drain the decoction, pour with white sauce, bring to a boil, put in plates, sprinkle with dill greens. preparation of the white sauce: heat the sifted prime grade wheat flour in butter until light cream, dilute with a vegetable decoction, whisk with a spoon so that there are no lumps. boil the sauce, strain, season with salt, add finely chopped hard-boiled eggs, stir, put pieces of butter. serving, pour the potatoes with this sauce and sprinkle with parsley and dill greens