Egg And Potato Stew

• 2 lbs small potatoes, peeled
• 1/3 lbs peas, frozen
• 3 None carrots, peeled and sliced
• 8 None eggs
• 3 1/2 tbsp butter or margarine
• 1/3 cup all-purpose flour
• 2 cups vegetable stock
• 2 cups milk
• 4 tbsp mustard
• None None chervil for garnish

1. Cook the potatoes in boiling salted water for about 20 mins. Cook the peas and carrots in boiling salted water for about 5 mins and boil the eggs for about 8 mins.
2. Melt the butter in a pan, stir in the flour and cook briefly. Pour in the stock while stirring, add the milk and mustard and simmer for about 5 mins. Drain the eggs and place them in cold water. Add the vegetables to the mustard sauce and drain the potatoes. Peel the eggs and cut them into quarters. Mix the eggs and potatoes with the peas and carrots and serve garnished with chervil.

potatoes, peas, carrots, eggs, butter, flour, vegetable stock, milk, mustard, chervil

Taken from recipes-plus.com/api/v2.0/recipes/19811 (may not work)