Egg Sauce

Ingredients

• 3 T butter
• 2 T flour
• ^ t salt
• J4 t pepper
• i c hot water
• 2 T butter
• 2 hard cooked eggs chopped fine

Method

1. 1

   Melt butter, add flour, salt, and pepper.

2. 2

   Mix well, then add hot water slowly while stirring.

3. 3

   Boil until flour is cooked, then add butter and beaten eggs.

4. 4

   Pour over the fish and serve hot.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 76. The excerpt below is the record exactly as published.

EGG SAUCE MASHED POTATOES CARROTS IN TURNIP CUPS PRUNE BLANC MANGE Boiled Salmon In cooking fish in boiling liquid two things must be kept in mind, appearance and nutritive value. Cold liquid draws out the juices, while plunging the fish in boiling liquid causes the skin to contract and crack. Consequently a medium course must be pursued. Select a piece from the middle cut of salmon, say 2 or 3 pounds. Lower the fish fastened on a fish rack, or in the absence of this utensil, in a frying basket, or wrapped in a piece of cheese cloth, into hot water ; bring quickly to the boiling point ; then let simmer until the flesh separates readily from the bones, and no longer. After the simmer- ing begins the cooking will take from 5 to 8 m per pound, according to the thickness of the fish. Let the liquid just cover the fish; add 13^2 t salt and i T vinegar or lemon juice for each 2 quarts of water. The vinegar or lemon juice makes the flesh firm and also whitens it. When the fish is done, drain and serve with some sauce, in this case Egg Sauce. Egg Sauce Melt 3 T butter ; add 2 T flour, ^ t salt, and J4 t pepper. Mix well together then add slowly, stirring all the time, i c hot water. Boil several minutes until the flour is thor- oughly cooked, then add little by little, 2 T butter. When this is all well beaten into the mixture add 2 hard cooked eggs chopped fine

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