Egg Sauce, or White Sauce
From Original White House Cookbook, 1887
Serves 2
If you have plenty of cream, use it and omit the butter. By omitting the eggs, you have the same as 'White Sauce.'
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 98. The excerpt below is the record exactly as published.
EGG SAUCE, OR WHITE SAUCE. Mix two tablespoonfuls of sifted flour with half a teacup of warm but- ter. Place over the fire a. saucepan containing a pint of sweet milk and a saltspoon of salt, and a dash of white pepper ; when it reaches the boiling point, add the butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three cold hard-boiled eggs, sliced and (149) 1
Cook this with the app: pantry check, scaling, and the assistant.