Egg Sauce for Fish
From Royal cook book, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.
Egg Sauce for Fish 1 recipe Cream Sauce 2 chopped hard-boiled eggs 1 tablespoon choppei parsley 1 teaspoon lemon juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.