Egg Sauce for Boiled Fish

Ingredients

• two eggs
• two heaping tablespoonfuls of butter
• one tablespoon of flour
• one teaspoon of salt
• a coffee-cup of boiling water
• Pepper may be dusted over the sauce

Method

1. 1

   Boil eggs for 8-12 minutes, cool, peel, and chop fine.

2. 2

   Beat butter into flour and salt, then pour boiling water over.

3. 3

   Cook until thickened, stir in chopped eggs, and serve with pepper.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 80. The excerpt below is the record exactly as published.

EGG SAUCE FOR BOILED FISH Boil two eggs from eight to twelve minutes. Then lay them in a pan of cold water. When they are cold peel off the shells and chop the eggs quite fine. Beat two heaping table- spoons of butter into one tablespoon of flour and one teaspoon of salt. When the butter and flour are well mixed pour over them a coffee-cup of boiling water. Cook the sauce two or three minutes till the flour thickens, stir in the chopped eggs and serve. Pepper may be dusted over the sauce

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