Egg Sauce

Ingredients

• Butter, 1/3 cup
• Hot water, 1 cup
• Flour, 12 tablespoons
• Eggs, 2
• Salt
• pepper

Method

1. 1

   Melt butter in a saucepan, add flour and blend well.

2. 2

   Gradually pour in hot water while stirring constantly.

3. 3

   Hard boil the eggs, chop fine, and add to the sauce.

4. 4

   Season and serve.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.

Egg sauce. Grease a roaster well, wipe off fish and lay on side in pan, stuff and sew up. Rub all over with melted butter, dredge with flour. Cut five gashes in top side of fish and insert a strip of salt pork in each, lay more slices of salt pork about it in the pan, also slices of onion. Bake 1 hour and serve with an egg sauce. For the stuffing, add melted butter to bread and cracker crumbs, onion, salt and pepper and lastly hot water. Mix to a paste. TARTAR SAUCE. Mayonnaise, 1 cup. Gherkins, 2. Capers, 1 tablespoon. Parsley. Olives, 3. Add 1/4 teaspoon of mustard in making the mayonnaise for tartar sauce. To this add the remaining ingredients, all chopped fine, using just enough parsley to give color. Any one of the ingredients may be omitted or more may be added, such as chopped green peppers, chopped water-cress or chopped onion. TYROLIENNE SAUCE. Tomato soup, 1 can. Whipped cream, 1/2 CUP- Mayonnaise dressing, 1 cup. Salt and paprika. Boil soup without diluting for 5 minutes. Remove from fire, add mayonnaise dressing and cool. Fold in whipped cream and seasoning and chill. Serve with salad, cold meat or fish. VINAIGRETTE SAUCE. Salt, 1 saltspoon. Olive oil, 3 tablespoons. Water, 1 teaspoon. Onion juice, y2 teaspoon. Vinegar, 1 tablespoon. Cayenne pepper, a dash. Mix all together with an egg beater, chill, and serve with cold fish. FISH 149 EGG SAUCE. Butter, 1-3 cup. Hot water, 1 cup. Flour. 12 tablespoons. Eggs, 2

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