Egg Sauce

Ingredients

• Six eggs
• one third of a pint of butter sauce
• three table-spoonfuls of cream
• one ounce of butter

Method

1. 1

   Boil eggs quickly for five minutes, then put in cold water; when cool, peel and cut into small pieces.

2. 2

   Boil butter sauce with cream gently for five minutes, adding white pepper and salt; then add eggs; shake the pan over the fire till eggs are hot; stir in butter till melted, and serve in a sauce-tureen.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 64. The excerpt below is the record exactly as published.

Egg Sauce. Six eggs, one third of a pint of butter sauce, three table- spoonfuls of cream, and one ounce of butter

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