Egg Sauce

Ingredients

• One and one-half ounce of butter
• three quarters of an ounce of flour
• three gills of milk
• one salt-spoonful of salt
• one salt-spoonful of white pepper
• two hard-boiled eggs

Method

1. 1

   Melt the butter in a small saucepan, stir in the flour, and gradually add the milk.

2. 2

   When this mixture boils, add the pepper and salt, and cook together for two minutes.

3. 3

   Remove the shells from the eggs, chop them into small pieces, and stir them in.

4. 4

   The sauce is ready for use.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 116. The excerpt below is the record exactly as published.

Egg Sauce. — One and one-half ounce of butter, three quarters of an ounce of flour, three gills of milk, one salt- spoonful of salt, one salt-spoonful of white pepper, two hard-boiled eggs. Melt the butter in a small sauce-pan, stir into it the flour, and by degrees add to these the milk. When this mixture Doils, throw into it the pepper and salt, and let all cook to- gether for two minutes. Remove the shells from the eggs, chop them into small, irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one half pint of milk, one half pint of cold water, one half MINT SAUCE — TARTARS SAUCE. 175 tea-spoonful of white pepper, one half tea-spoonful of salt, two table-spoonfuls of capers. Put the butter into a small sauce-pan and let it melt. Stir into this the flour and the milk ; when this comes to the boiling-point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and remove the sauce-pan from the fire, the sauce being now ready for use. NOTE. — When this sauce is prepared to be used with a leg of mutton, a half pint of the liquor from the boiling meat may be substituted for the cold water with excellent flavouring effect. Mint Sauce. — Two table-spoonfuls of chopped mint, six table-spoonfuls of vinegar, two table-spoonfuls of cold water, three table-spoonfuls of sugar. The mint before being chopped should be thoroughly washed, and when washed and chopped it must be placed hi a gravy -boat, the vinegar and water poured over it, and throwing the sugar into this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. NOTE. — Two table-spoonfuls of white wine are sometimes substi- tuted for the cold water in preparing this sauce. Tartare Sauce. — Yolks of two eggs, one gill of salad oil, one salt-spoonful of salt

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