Egg Sauce

Ingredients

• three ounces of butter
• two ounces of flour
• one pint of boiling water
• the yolks of two eggs
• four ounces butter
• a little lemon juice
• two hard-boiled eggs, chopped fine

Method

1. 1

   Mix butter, flour, nutmeg, salt, and pepper without melting the butter.

2. 2

   Add boiling water and stir until smooth.

3. 3

   Boil briefly, then stir in egg yolks, additional butter, and lemon juice.

4. 4

   Press through a wet cloth and add chopped hard-boiled eggs.

As published

This recipe was extracted from Kirmess cook book (1907), page 105. The excerpt below is the record exactly as published.

EGG SAUCE. Marion Harland. Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the butter. Add one pint of boiling water, and stir with whip to get sauce smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounces butter, ana a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped fine

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