Egg Sauce

Ingredients

• three ounces of butter
• two ounces of flour
• a little nutmeg
• salt to taste
• one pint of boiling water
• the yolks of two eggs
• four ounces butter
• two hard-boiled eggs, chopped fine

Method

1. 1

   Mix butter, flour, nutmeg, salt, and pepper.

2. 2

   Add boiling water and stir until smooth.

3. 3

   Boil briefly, then stir in egg yolks, remaining butter, and lemon juice.

4. 4

   Press through a cloth and add chopped hard-boiled eggs.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 120. The excerpt below is the record exactly as published.

a little nutmeg together, and add one-half pint of boilìng water, and one-half pint of clam liquor. Stir with egg-beater, boil a minute or two, add two egg yolks, twice as much water as egg yolks, and a little lemon juice. Strain through a wet cloth. Then mix in four ounces of butter, drain the clama, put them in the sauce, and serve hot. Creamy Bauoe Cream one-fourth cup butter and half a cup of powdered sugar. Beat in slowly two tablespoons of wine or ri eh fruit syrup and two tablespoons of cream. Serve cold or hot. If served hot, stir over steam until the sauce is heated through. Puree of Oucuxnbers Peel and slit, each in four pieces, six nice cucumbers. Re- move the seeds ^d cut in slices. Parboil, drain, and put in a saucepan with one ounce of butter, and stir on the fire until thickened. Add two ounces of flour, kneaded in butter, salt, white pepper, and a little sugar. Dilute with a pint of milk. Stir Until the misture boils, remove, and rub through a sieve. Add one ounce of butter and serve hot. Curry Bauce Put two ounces of butter in a saucepan with one finely chopped onion, a small bunch of parsley, and one ounce of chopped raw ham. Cook over a slow fire until the onion is soft, add one tablespoonful of flour, and a tablespoonful of curry powder; mix well. Stir in one and one-half pints of white broth. Boil fifteen minutes. Rub through a fine sieve, boil again, then add a thickening of two egg yolks, two ounces of butter. Mix well, without boiling, and serve. 212 MB8. BEELY'a COOK BOOK OuBtard Ekkuoe Put one pint of milk in a saucepan with a amali bit of ya- nilla bean. Stir over a slow tire iintil the milk comes to a boil. Remove the bean and add three eggs, thoroughly beaten, and granulated sugar to taste. Stir constantly over the fire until the sauce becomea of the desired consistency. Bgg Ekiaoe Mix together three ounces of batter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the batter. Add one pint of boiling water, and stir with whip to get saace smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounoes batter, and a little lemon juice. Press through a wet oloth and add two hard-boiled eggs, chopped fine

Cook this with the app: pantry check, scaling, and the assistant.