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Egg Sauce (Sauce aux Eufs a la Bregitta)

Name: Egg Sauce (Sauce aux Eufs a la Bregitta)
Yield: 4 servings
Ingredients: one tablespoon butter; one tablespoon flour; half cup boiling milk; two eggs boiled hard; one cup of the stock the fish has boiled in; season with pepper; season with salt; add some cream

From The Swedish, French, American cook book, 1918

Serves 4

This sauce is for boiled fish and can also be made from milk instead of fish broth.

Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 464. The excerpt below is the record exactly as published.

Egg Sauce ( Sauce aux (Eufs ) a la Bregitta Put one tablespoon butter in a saucepan, add one tablespoon flour [if for fish, add one cup of the stock the fish has boiled in] and half cup boiling milk; beat the sauce until nice and creamy; season with pepper and salt. In the meantime, have two eggs boiled hard, chop yolks and whites together very fine and add to the AMERICAN COOK BOOK 315 sauce. When ready to serve, add some cream

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