Egg Sauce

Ingredients

• two ounces of butter
• two tablespoonfuls of flour
• a pint of boiling water or light white stock
• two hard boiled eggs
• one teaspoonful of chopped parsley
• two ounces of butter
• salt
• pepper
• nutmeg

Method

1. 1

   Melt butter, add flour, then boiling water or stock.

2. 2

   Cook for ten minutes, then add hard boiled eggs cut in small pieces, parsley, butter, salt, pepper, and nutmeg.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 30. The excerpt below is the record exactly as published.

EGG SAUCE Melt two ounces of butter, add two tablespoonfuls of flour, then a pint of boiling water or light white stock. Cook for ten minutes, then add two hard boiled eggs cut in small pieces, one teaspoonful of chopped parsley, two ounces of butter, salt, pepper, and nutmeg

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