Egg Sauce

Ingredients

• 3 tbsp butter
• 1 c milk or water
• 1 tbsp flour
• Salt and pepper
• 2 eggs cooked hard

Method

1. 1

   Heat the butter in a saucepan until it bubbles; stir in the flour, mixing thoroughly; add milk, salt, and pepper.

2. 2

   Let boil up well, remove from fire, and stir in the eggs cut into quarters.

3. 3

   Pour over the fish.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 15. The excerpt below is the record exactly as published.

egg sauce may be used. Egg Sauce. 3 tbsp butter 1 c milk or water 1 tbsp flour Salt and pepper 2 eggs cooked hard

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