Egg Sauce

Ingredients

• 1 oz. butter
• pinch of salt
• 1 oz. flour

Method

1. 1

   Boil the egg ten minutes, put it into cold water for one minute, and remove the shell.

2. 2

   Chop it finely.

3. 3

   Put the butter into a small saucepan, and when melted and a spluttering sound is heard, add the flour, stir well one way, but do not brown.

4. 4

   Add the milk or water and salt, and simmer slowly ten minutes.

5. 5

   Add the chopped egg, stir it in, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 43. The excerpt below is the record exactly as published.

EGG SAUCE. * eSS \ pint cold water or milk 1 oz. butter pinch of salt 1 oz. flour

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