1 qt. water
1/2 lemon, sliced
1/2 c. white wine
1/4 c. onion, sliced
1 bay leaf
4 peppercorns
1 tsp. salt
4 sm. salmon steaks (approximately 4 ounces each)

EGG SAUCE:

3 tbsp. butter
1 tbsp. onion, finely chopped
1 tbsp. green pepper, finely chopped
1 1/2 tbsp. flour
1/3 c. broth in which fish was cooked
3/4 c. milk
1/2 tsp. dry mustard
Salt & pepper
2 hard cooked eggs, chopped

Combine water, lemon, wine, 1/4 cup onion, bay leaf, peppercorns, and 1 teaspoon salt in heavy skillet; bring to a boil. Wrap salmon steaks in cheesecloth; secure. Place in boiling stock; cover. Reduce heat to low; cook 10 minutes. Drain; keep warm while making sauce. Melt 3 tablespoons butter in small saucepan. Add 1 tablespoon onion and green pepper; saute 3 minutes. Add flour; cook, stirring constantly, until bubbly. Stir in fish stock, milk, mustard, salt, and pepper; cook, stirring constantly, until thickened. Stir in eggs. Serve. Makes 4 servings.