4 trout filets(4-6 oz each) ; egg sauce ; 1/4 teaspoon dry mustard ; 1/4 teaspoon salt ; 2 cups milk ; 1 hard-cooked egg, chopped ; 2 tablespoons butter ; 2 tablespoons flour ; 1 tablespoon chopped ; few grains pepper ; parsley ;

Directions:

Place filets on a greased rack and steam over salted water until fish is cooked, about 10 minutes or less. Remove from the heat and keep warm. Discard the liquid. In a saucepan combine melted butter, flour, mustard,1/4 teaspoon salt and the pepper. Stir in 1 cup hot milk. Cook and stir over moderate heat until smoothly thickened. Add egg and parsley; mix well. Pour sauce over fish and reheat for several minutes.