Egg Sauce

Ingredients

• 2 eggs
• 1 oz. butter
• 1 oz. flour
• 1 pint milk
• 1 teaspoonful mustard
• Pepper
• Salt

Method

1. 1

   Boil eggs until hard, peel and chop them.

2. 2

   Stir into melted butter made as directed, seasoning with mustard, pepper, and salt.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 35. The excerpt below is the record exactly as published.

EGG SAUCE. 2 eggs. 1 oz. butter. i oz. flour. 1 pint milk. j teaspoonful mustard. Pepper and salt. P>oil the eggs till they are quite hard. Peel and chop them, and then stir them into melted butter made as before directed. Season with mustard, pepper, and salt. SWEET — WHIPPED — LOBSTER — IIOLLAN DAISE SAUCE. 65 SWEET SAUCE FOR PLUM-PUDDING, &c. 1 oz. butter. 1 glass sherry. £ oz. flour. I * glass brandy. 1 gill of water. I 1 oz- sugar. Lemon-peel or nutmeg. Make a sauce with the butter, flour, and water, and when it lias boiled add the sherry, brandy, sugar, grated lemon-peel or nutmeg. Ho not let it boil after the spirits are added. WHIPPED OR GERMAN SAUCE FOR PUDDINGS. 1 wine-glassful sherry. | 1 table-spoonful powdered 2 yolks of eggs. I sugar. Put the above ingredients into a jar, and place it in a saucepan of boiling water. Whisk the contents of the jar until thick and frothy looking, but on no account allow the sauce to boil. Serve immediately. Pour it over the pudding, or serve in a tureen. LOBSTER OR CRAB SAUCE. 1 lobster or 1 crab, 2 oz. butter, i oz. flour. £ pint milk. 1 table-spoonful cream. £ lemon. Cayenne pepper and salt. Pick out the meat from the boiled lobster or crab ; chop it, and put it into a sauce of the butter, flour, and milk, made as before directed. Season with Cayenne pepper, salt, and lemon-juice. If the lobster be procured raw, with spawn on the outside, this should be taken off previous to boiling, pounded with a little butter, and added to the sauce after the lobster. When it has boiled for a few minutes, the sauce will become a bright red. This is an improvement on common lobster sauce. Add the cream just before serving. HOLLAND AISE SAUCE. 2 yolks of eggs. 1 gill cream. Salt. 1 oz. butter. 1 lemon (juice only). Cayenne pepper. Put all into a small saucepan or a jar placed in another saucepan of boiling water, and whisk the eggs, &c., until a thick sauce is formed. Pcmovo it immediately from the fire ; turn into a hot sauce tureen and servo quickly. E 6G OYSTER — BREAD — APPLE — MINT SAUCE. OYSTER SAUCE. 24 oysters. 2 oz. butter. 1 oz. flour

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