nut-freesoy-free
Boiled Salmon, Egg Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.
Boiled Salmon, Egg Sauce Take a salmon steak cut rather thick, tie with a string and place in boiling salt water and cook until tender. Place on a hot plate and pour over it a sauce made as follows: Rub two tablespoons of soft butter with one large tablespoon of flour in small stew-pan, add a coffee cup of milk, and stir till it thickens; season with pepper and salt and stir in lightly three hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.