Egg Sauce

Ingredients

• 1 medium-sized onion
• 1 bay leaf
• 1 tablespoonful butter
• 6 coarsely-pounded peppers
• 1 heaping tablespoonful flour
• 1 pint white broth, or stock
• 1 even teaspoonful salt
• 1/2 teaspoonful nutmeg
• 1/2 tablespoonful butter
• the yolks of 2 eggs
• 1 tablespoonful lemon juice
• 1 fine-chopped hard-boiled egg
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Chop onion and cook with bay leaf, butter, and peppers for 5 minutes.

2. 2

   Add flour, stir and cook for 2 minutes.

3. 3

   Add broth, season, and cook for 10 minutes.

4. 4

   Strain, return to heat, add butter, mix yolks with lemon juice, pour into sauce without boiling.

5. 5

   Add hard-boiled egg and parsley, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.

Egg Sauce* — Chop fine 1 medium-sized onion ; put it with 1 bay leaf, 1 tablespoonful butter, 6 coarsely-pounded peppers, in a saucepan over the fire ; cook 5 minutes ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 pint white broth, or stock ; season with 1 even teaspoonful salt, Ya teaspoonful nutmeg; cook 10 minutes; then strain into a clean saucepan; return it to the fire; add Ys tablespoonful butter in small pieces, mix the yolks of 2 eggs with 1 tablespoonful lemon juice; pour them gradually into the sauce, being careful not to let it boil again; add 1 fine-chopped hard-boiled egg and 1 teaspoonful fine-chopped parsley

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