Egg Sauce

Ingredients

• One and one-half ounces of butter
• three quarters of an ounce of flour
• three gills of milk
• one saltspoonful of salt
• one saltspoonful of white pepper
• two hard boiled eggs

Method

1. 1

   Melt the butter in a small saucepan, stir into it the flour and by degrees add the milk.

2. 2

   When this mixture boils, throw in the pepper and salt and let all cook together for two minutes.

3. 3

   Remove the shells from the eggs, chop them into small irregular pieces, and stir these in.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

Egg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs

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