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. Can add tarragon or dill.