Flake salmon & add beaten eggs. Add remaining ingredients & place in a greased loaf pan. Bake in a moderate oven (350°) for 40 minutes.~~
EGG SAUCE:
2 TBL butter
2 TBL flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1 hard-cooked egg, chopped

Melt butter, blend in flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat & cook 3 minutes longer; add seasonings & chopped egg & blend. Place over hot water to keep hot & cover tightly to prevent film from forming.~~

Avgolemeno Sauce
(Greek Egg/Lemon Sauce)

Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic!

1/3 cup flour
1/3 cup butter
2 ½ cups heated broth (chicken or vegetable)
2 eggs, beaten
Juice of two lemons
Salt and pepper to taste

•Melt the butter in a saucepan.
•Add the flour, stirring mixture to blend well.
•Allow butter/flour mixture to cook and bubble at least one minute.
•Slowly pour in heated broth, stirring continuously.
•Cook mixture until thickened.
•Turn heat to low.
•Beat eggs in separate bowl with lemon juice until light and fluffy.
•Add hot sauce, ladleful by ladleful, to egg mixture.
•Incorporate at least half of sauce into eggs.
•Slowly pour back egg/sauce mixture into sauce in pot.
•Add salt and pepper to taste.Add more broth if too thick.
•Cook over low heat for at least five minutes.
•Keep warm over very low heat.

Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.