Egg Sauce

Ingredients

• 1 pt. boiling water
• 1 tsp. salt
• 1/2 c. butter
• 1 tbsp. lemon juice or vinegar
• cayenne
• 2 hard-cooked eggs

Method

1. 1

   Prepare in the same way as white sauce.

2. 2

   The eggs may be chopped or the whites sliced and the yolks pressed through a sieve and added to the sauce.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 68. The excerpt below is the record exactly as published.

egg sauce tartare olive cheese Hollandaise 160 LABORATORY MANUAL OF FOODS AND COOKERY Boiled Fish Thick pieces, or whole, small fish i tbsp. salt to 3 qts. water Wrap in cheesecloth, plunge into boiling water. Simmer 30-40 minutes, or until tender. Broiled Fish Broil the flesh side first, then turn and broil other side. The length of time for cooking depends on the thickness of the fish. Season with butter, salt, pepper, and garnish with parsley. Steamed Fish Wipe fish with damp cloth. Wrap in cheesecloth and steam or boil until tender. Time varies with size and shape of fish. At end of 5 minutes, add i tbsp. of salt. A little vinegar may also be added to the water. Baked Stuffed Fish Wash fish and dry with cheesecloth. If not cleaned, remove in- ternal organs. Remove backbone by beginning at the tail and with a sharp knife push the flesh away from the bones. Wipe with damp cloth, sprinkle with salt, and stuff. Sew with coarse cotton, insert slices of salt pork at intervals on each side. Bake in hot oven, allow- ing 15 minutes to the pound with 15 minutes additional. Serve with Hollandaise Sauce. Stuffing for Fish Ingredients: 2 c. bread crumbs i tsp. onion juice ^ tsp. salt i tsp. chopped parsley | tsp. white pepper i tsp. capers or chopped pickles cayenne \ c. melted butter FISH AND SHELLFISH 161 Fish Cooked in Fat Season with salt and pepper, dip in flour, egg, and dried crumbs. Fry in deep fat. Drain on paper. Fried Smelts Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry 3-4 minutes in deep fat. Arrange on hot platter. Garnish with parsley and lemon. Serve with Sauce Tartare. Shad Roe Wash and cook in boiling, salted water 10 minutes. Drain and dry. Season. Broil or brown in butter. Turbans of Flounder Clean fish, remove skin and backbone. Cut each fillet in two pieces or if very large three pieces. Season with salt and pepper, roll and fasten with small skewers or toothpicks. Dip in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Sauce Tartare. Planked Haddock Skin and bone a haddock, leaving meat in two fillets. Brown fillets separately. Remove to a plank and season with salt and pepper. Garnish with mashed potatoes, outlining the original shape of the fish. Bake until potatoes are well browned. Finish garnishing with parsley and slices of lemon covered with finely chopped parsley. FISH COMBINED WITH OTHER FOODS Fish Balls Ingredients : 1 c. salt codfish i egg 2 c. potatoes \ tbsp. butter | tsp. pepper M 162 LABORATORY MANUAL OF FOODS AND COOKERY Method : Wash the fish in cold water and break into small pieces. Wash and pare the potatoes and cut into pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft. Drain and shake over the fire until dry ; mash with a wire potato masher, add the beaten egg, butter and pepper, and beat until light. Take up the mixture by spoonfuls, mold slightly and slip into the hot fat. Fry until brown, or shape into round, flat cakes, dredge with Hour and brown in butter. Scalloped Fish Ingredients : 2 c. flaked fish 2 c. medium white sauce i c. buttered crumbs Creamed Codfish Reheat boiled codfish in medium white sauce. An egg may be added. Serve on toast. Fish Chowder Ingredients : 5 Ib. haddock 4 c. cold water 4 c. diced potatoes 2 tbsp. butter i onion 4 tbsp. flour \ c. diced salt pork 4 c. scalded milk salt, pepper, cayenne 10 buttered crackers Method, : Remove head, skin, and bones and cut fish into fillets. Cover head, skin, and bones with cold water. Simmer 20 minutes, strain, and reserve liquid. Parboil potatoes 10 minutes. Cook onions in salt pork until yellow. Remove onion and salt pork if desired. Arrange fish and potatoes in layers, seasoning with salt and pepper. Cover with water in which bones were cooked and simmer until potatoes are tender. Combine mixtures and pour over buttered crackers which have been soaked in enough cold milk to moisten them. FISH AND SHELLFISH 163 FISH SAUCES Egg Sauce Ingredients : i pt. boiling water i tsp. salt | c. butter i tbsp. lemon juice or vinegar cayenne 2 hard-cooked eggs Method : Prepare in the same way as white sauce. The eggs may be chopped or the whites sliced and the yolks pressed through a sieve and added to the sauce. Drawn Butter Sauce Ingredients : % c. butter if c. hot water 3 tbsp. flour f tsp. salt

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