Egg Sauce

Ingredients

• one-half teaspoon Anchovy Essence
• two hard-cooked eggs
• finely chopped parsley

Method

1. 1

   To Drawn Butter Sauce, add Anchovy Essence and sliced hard-cooked eggs.

2. 2

   Sprinkle with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.

Egg Sauce Parsley Potatoes Cauliflower with Cheese Sauce Thin Corn Bread Tomato and Onion Salad Steamed Blueberry Pudding — Foamy Sauce Iced Tea Cafe Noir 4 ,. CONSOMMfi WITH VEGETABLES To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers. BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley. STUFFING FOR FISH }/2 cup cracker crumbs. 3^ teaspoon salt. 1 cup stale bread crumbs. }/$ teaspoon pepper. 5 tablespoons butter. J^ cup hot water. Onion juice. ifcond Sunday 5^ S ufiday Difimrs 95 Process: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste. EGG SAUCE To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley

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