Egg Sauce for Calf's Head

Ingredients

• half a pint of veal or any white broth
• an ounce of butter
• an ounce and a half of flour
• three eggs boiled hard
• a little cayenne pepper
• a squeeze of lemon-juice
• some minced parsley

Method

1. 1

   Thicken broth with butter and flour, add chopped eggs, parsley, cayenne, and lemon juice.

2. 2

   Stir in more butter before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 487. The excerpt below is the record exactly as published.

Egg Sauce for Calf's Head. — Take half a pint of veal or any white broth, thicken it with an ounce of butter blended with an ounce and a half of flour ; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, yolks from whites, a little cayenne pepper, and a squeeze of lemon- juice

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