Egg Sauce for Fish

Ingredients

• 2 eggs
• ½ lb. butter

Method

1. 1

   Boil 2 eggs for 10 minutes, and then lay them in cold water for 5 minutes.

2. 2

   Remove the shells, and mince them very fine.

3. 3

   Beat 0.5 lb. butter, mix eggs and butter well together, make them hot, and serve with salt fish.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 41. The excerpt below is the record exactly as published.

Egg Sauce for Fish — Boil 2 eggs for 10 min- utes, and then lay them in cold water for 5 min- utes. Remove the shells, and mince them very fine. Beat }^ lb. butter, mix eggs and butter well together, make them hot, and serve with salt fish. Egg Sauce for Puddings — Beat yolk of 1 egg with a little sugar and cream, stir till it boils, when add a few drops of flavoring to taste. Liver Sauce — Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet herbs, pepper, spices and salt, and juice of 3^ lemon. Scald the livers of the poultry, rabbits or hares and mince them finely. Melt a piece of batter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in suffi- cient quantity to make a sauce, and a small pinch of powdered sweet herbs, and pepper, spices and salt to taste. Put in the minced livers and let the sauce boil 20 minutes, and at the time of serving add a small piece of fresh butter and the juice of }4 lemon. ^ Fennel Sauce — Fennel, 3 oz. butter, flour, pepper and salt, yolks of 2 eggs, juice of 1 lemon. Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it Sauces. 89 finely; melt 3 oz. fresh butter, add rather more than a tablespoonful flour, mix well, and put in pepper and salt to taste, and about a pint hot water; stir on the fire till the sauce thickens, then stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained. Add plenty of chopped fennel, and serve. Shrimp Sauce — Half pint shrimps, juice of }4 lemon, butter, a dust of cayenne. Take l^ pint shrimps, pick out all the meat from the tails, pound the rest in a mortar with the juice of 3^ lemon and a piece of butter; pass the whole through a sieve. Make 1 pint melted butter, put the meat from the tails into it, add a dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream. Mock Cream Sauce — Pour ^ pint boiling milk on 1 teaspoonful arrowroot, previously mixed in a small quantity of cold milk. Stir the mixture well, and, when moderately warm, add the white of 1 egg well beaten. Place the whole over the fire, and stir it till it nearly boils. Fruit Sauce — Half pint sugar, cinnamon, bay leaf, cloves, and any kind of fruit. Put }/2 lb. sugar and ^ pint water over the fire to laoil, skim and boil 5 minutes, add to this a piece of stick cinnamon about 2 inches long, 1 bay leaf and 4 cloves; at the end of 5 minutes add 3^ pint any kind of mashed fruit; for in- stance, apricots, stewed apples; in fact, any fruit that will go nicely with the pudding with which you expect to serve the sauce. Strain the whole through a sieve, flavor, and it is ready to serve. Cauliflower Sauce — Two small cauliflowers, 13^ oz. butter, 1 tablespoonful flour, pepper and salt, yolks of 2 eggs, juice of a lemon. 90 White Ribbon Cook Book. Boil 2 small cauliflowers; when done, pick them out into sprigs and arrange them, heads downward, in a pudding basin, which must have been made quite hot; press them in gently, then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot: Melt 13^ oz. butter in a saucepan, mix with it a table- spoonful of flour, and then add 3^ pint of boiling water; stir till it thickens; add salt and white pepper to taste; then take the saucepan off the fire, and stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained. Dutch Sauce — Three tablespoonfuls vinegar, 1 lb. butter

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