Egg Sauce

Ingredients

• one-half pint of veal or any white broth
• two ounces of butter
• one and one-half ounces of flour
• three eggs boiled hard
• one-half teaspoonful of pepper
• a squeeze of lemon juice

Method

1. 1

   Thicken broth with butter and flour.

2. 2

   When boiling, add minced parsley and chopped eggs.

3. 3

   Stir in butter off the fire.

4. 4

   Serve in a tureen.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.

two ounces of butter and a small teaspoonful of flour. Put it into a stew-pan with two tablespoonfuls of water and two tablespoonfuls of vinegar; stir for a minute and add the beaten yolks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it one-half the juice of a lemon. Make this sauce in a small glazed crock set in a saucepan of boiling water. Mrs, F. McFheEo MEAT AND FISH SAUCES AND GARNISHINGS. 391 TARTAR SAUCE. One cupful of mayonnaise dressing, six sour pickles, one-half bottle of capers, one-half dozen hard-boiled eggs, one medium-sized raw onion, a little green parsley. Chop all together very fine and mix with the mayon- naise dressing. Ivy White. TARTAR SAUCE— No. 2. Wash and mince finely four young onions; put them into a mortar with a teaspoonful of chopped parsley, a teaspoonful of dry mustard, a teaspoonful of salt, one-half teaspoonful of pepper and the hard-boiled yolks of two eggs. Pound these ingredients until quite smooth. Put them into a bowl and mix with them gradually three tablespoonfuls of pure salad oil. The oil should be put in first in drops, and afterwards in teaspoonfuls and the sauce should be well beaten between each addition. If this point is carefully attended to there will be no danger of the sauce curdling. When the oil is thoroughly incorporated, add three dessert- spoonfuls of best vinegar and one of chilli vinegar. Mrs. S. Lampin. CURRY-POWDER. Curry-powder is a favorite dish with those who have resided in hot climates, and is very much liked as a seasoning. It can be prepared easily. Take one ounce of ginger, one ounce of mustard seed, one ounce of pepper, three ounces of coriander seed, three ounces of tumeric, one- half ounce of cardamoms, one-fourth of an ounce of cayenne pepper, one- fourth of an ounce of cummin seed; pound fine and sift. These can be procured at any druggist's. Carrie Earle. TART BEEF SAUCE. Four shallots finely chopped, one tablespoonful of butter, and four tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir in for three or four minutes. Now take one pint of common stock broth, a little coloring, a pinch of pepper and boil all together fif- teen minutes; then add a tablespoonful of chopped gherkins, and one tablespoonful of minced parsley. Boil up together, skim and serve in a sauce tureen. A nice sauce for roast beef. Catherine Hall. MUSHROOn SAUCE. Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mush- room ketchup, skim, strain, and it is ready for table. Lucy Willis. S92 MEAT AND FISH SAUCES AND GARNISHINGS, WHITE SAUCE. A tablespoonful of butter is placed in a saucepan. As soon as it bub- bles add a tablespoonful of flour and stir it for five minutes, when it may be set on the back of the stove, and a cupful of milk poured in, the stir- ring going on all the time. Use salt and pepper to taste. Water can be used where the milk is called for, or more butter may be added. Some like an egg, but it must cool a little before this is put in and then be cooked a minute or so afterward. Hannah Fay. nUSHROOM SAUCE— No. 2. Pare and chop off the roots of one dozen small mushrooms, put in a saucepan with two cupfuls of stock, salt and pepper to taste. Cook for thirty minutes; thicken and serve. Mrs. A. Curtiss. EQQ SAUCE. Take one-half pint of veal or any white broth, thicken it with two ounces of butter blended with one and one-half ounces of flour; add, when it boils, some minced parsley, three eggs boiled hard and chopped sep- arately, yolks from whites, one-half teaspoonful of pepper and a squeeze of lemon juice. Take the sauce off the fire and stir into it another ounce of butter. Serve in a tureen. If liked, the egg whites only may be stirred into the sauce; the hard yolks may be pressed through a wire sieve upon the meat. This is a nice sauce for calf's head. Phebe. EGG SAUCE

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