Egg Sauce

Ingredients

• 1 egg, hard boiled
• ^ pint stock
• I teaspoonful salt
• 1 oz. butter
• i pint milk
• i teaspoonful pepper
• A dust of cayenne
• 1 oz. flour

Method

1. 1

   Put butter and flour into a saucepan, and when dissolved add the stock, milk, and seasoning.

2. 2

   Beat and stir until quite smooth, boil for five minutes, add the minced egg, and serve.

3. 3

   If for fish, the stock should be made from the bones and trimmings of the fish.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 53. The excerpt below is the record exactly as published.

EGG SAUCE. 1 egg, hard boiled ^ pint stock I teaspoonful salt 1 oz. butter i pint milk i teaspoonful pepper A dust of cayenne 1 oz. flour

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