Egg Sauce

Ingredients

• 2 ozs. of butter
• a dessert-spoonful of flour
• a wineglassful of water
• two or three hard-boiled eggs cut small

Method

1. 1

   Blend 2 ozs. of butter with a dessert-spoonful of flour; put the mixture into a small saucepan with a wineglassful of water, or, if the sauce be intended for salt fish, of the liquor in which the fish was boiled; see that it is not too salt, a fault which a little milk or water will remedy.

2. 2

   Simmer, but do not boil.

3. 3

   When ready to boil, draw the saucepan from the fire, and stir in 2 ozs. more of butter and two or three hard-boiled eggs cut small.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 385. The excerpt below is the record exactly as published.

Egg Sauce SAUCES Horseradish Sauce five minutes; then add the raisins and rind ; pour into tumblers, and, when cold, seal securely. Serve with roast meats. Egg Sauce. — Blend 2 ozs. of butter with a dessert-spoonful of flour ; put the mixture into a small saucepan with a wineglassful of water, or, if the sauce be intended for salt fish, of the liquor in w'hich the fish was boiled ; see that it is not too salt, a fault which a little milk or water will remedy. Simmer, but do not boil. When ready to boil, draw the saucepan from the fire, and stir in 2 ozs. more of butter and two or three hard-boiled eggs cut small

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