Sauce a l'Ecossaise (Scotch Eggs Sauce)

Ingredients

• 60 grammes butter
• 30 grammes flour
• 4 decilitres boiling milk
• the ordinary seasoning
• 4 hard-boiled eggs

Instructions

1. Prepare a sauce Bechamel with the butter, the flour, the boiling milk and the ordinary seasoning.
2. As soon as the sauce boils, add the shredded whites of the 4 hard-boiled eggs.
3. At the moment of serving, pass the 4 yolks through the coarse sieve and mix them in.