Egg Sauce

Ingredients

• 2 ozs. Butter
• 2 ozs. Flour
• 1/2 pint White Stock
• 1/2 pint Milk
• 6 White Peppercorns
• 1/2 teaspoonful of Salt
• 2 hard-boiled Eggs

Method

1. 1

   Melt the butter, add flour and seasoning, and mix well.

2. 2

   Gradually add stock and milk, stirring until it boils, allowing to simmer for ten minutes.

3. 3

   Strain, and add chopped whites of two eggs.

4. 4

   Pass yolks through a sieve for decoration.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 50. The excerpt below is the record exactly as published.

2 ozs. Butter, 2 ozs. Flour, ]/2 pint White Stock, y2 pint Milk, 6 White Peppercorns, y2 teaspoonlul of Salt, 2 hard-boiled Eggs

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