Instructions: Loaf:
1. Preheat oven to 350 degrees.

2. In a large bowl combine all loaf ingredients, mix well (will be very moist).

3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini)

4. Bake 45 minutes, until knife comes out clean. (can remain in turned off or low temperature oven for quite a while to keep warm)

Sauce:
5. Shell eggs and cut into thin wedge; discard yolks, if desired.

6. In a saucepan, over medium heat combine oil, flour and pepper, until blended.

7. Gradually add milk and continue cooking until thick and smooth; stirring constantly.

8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt.

9. Stir in dill or parsley to taste.

To serve:
10. Invert loaves on platter and pour half of sauce over loaves. Put rest of sauce in gravy dish to serve. Garnish with parsley for pretty presentation. Serve immediately.

NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can be substituted for tuna.

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