Egg Sauce 2
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.
1 t. lemon juice. ASPARAGUS SAUCE. White sauce and cooked asparagus heads or pulps. CAPER SAUCE. Drawn butter sauce and 1% C. capers. Chopped parsley, olives, or cucumber pickles may be used in same way. Serve with boiled mutton or white fish. CELERY SAUCE. y2 C. celery cut in dice and cooked till tender, added to one C. white sauce. CURRY SAUCE. Use % t. curry, mixing it with the flour and butter of a white or brown sauce. To be served with baked or boiled fowl. 124 THE WORCESTER DOMESTIC SCIENCE SCHOOL. MAIZE SAUCE. When ready to serve, stir into white sauce one C. popped corn Serve with boiled fowl as a garnish around the bird, and put dry popped corn in the edge. LOBSTER, OYSTER OR SHRIMP SAUCE. 1 C. white sauce and % C. fish parboiled and cut in pieces. Hoi landaise sauce is also used as a foundation. EGG SAUCE, 1. Drawn-butter sauce and 1 or 2 hard-cooked eggs sliced or hopped. Serve with boiled fish. EGG SAUCE, 2. Drawn-butter sauce and beaten yolks of 2 eggs
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