John Adams' Fourth of July:

This recipe reproduced from cooks.com is reputed to be Abigail Adams own for her Fourth of July salmon with egg sauce:

Poached Salmon:
4-6 lb. center cut piece of salmo
2-3 qts. boiling salted water with 3 or 4 peppercorns, 1 bay leaf & a couple of slices of lemon
Wrap salmon in cheesecloth and put into boiling water. Boil 6 to 8 minutes per pound. When salmon flakes easily it is done. Do not overcook. Lift fish from broth, remove cheesecloth. Place on hot servong platter, garnish with lemon wedges and parsley. Serve with Egg Sauce.

Egg Sauce:
1 c. milk
1 c. light cream
2 sm. onions, sliced thin
1/2 bay leaf
1 whole clove

Scald above ingredients. Melt 3 tablespoons butter in a pan, add 3 tablespoons flour and stir until smooth. Pour in the scalded milk mixture and cook over low heat until mixture bubbles. Remove from heat and season with 1 tablespoon salt and dash of pepper. Then strain into saucepan, add 2 hard cooked eggs coarsley chopped and heat through. Serve separately in a sauce boat.