Egg Sauce (Sauce aux Oeufs)

Ingredients

• 1/2 pt. white sauce
• 1 or 2 hard-boiled eggs
• A squeeze of lemon juice
• 1/2 oz. butter

Method

1. 1

   Make the sauce hot, add lemon juice and seasoning to taste.

2. 2

   Chop the hard-boiled egg and add it to the sauce, making it thoroughly hot.

3. 3

   Stir in the butter just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 293. The excerpt below is the record exactly as published.

Egg Sauce (Sauce aux (Eufs) \ pt. white sauce. 1 1 or 2 hard-boiled eggs. A squeeze of lemon juice. 1 J oz. butter. If this sauce is to be served with boiled fish the foundation sauce should be made with some of the liquid in which the fish has been cooked, otherwise use white stock or milk. Make the sauce quite hot, add to it a squeeze of lemon juice and seasoning to taste. Chop up the hard-boiled egg and put it in also, and make all thoroughly hot. Then remove the saucepan from the fire and stir in the J oz. of butter just before serving. Sometimes the yolks of eggs are sieved and the whites cut in fine shreds or chopped, and this makes a better -looking sauce, although it is a little more trouble to make. Some of the sieved yolk of egg may be used for decorating whatever the sauce is poured over. 186 COOKERY FOR EVERY HOUSEHOLD 688. Fennel Sauce (Sauce Fenouil) Make in the same way as Parsley Sauce (see Recipe 700), adding 1 table-spoonful chopped fennel instead of the parsley. Wash the fennel, pick it from the stalks, and cook it in boiling water until tender. Then drain it well and chop finely. 689. Horse-Radish Sauce, Hot (Sauce au Raifort) 1 stick horse-radish. 1| gills good white sauce. 2 table-sps. cream. 1 yolk of egg. 1 tea-sp. vinegar or lemon juice. Seasoning. Heat the white sauce in a small saucepan. Prepare the horse-radish as in Recipe 752, add it to the sauce, simmer at least 20 minutes, then sieve and reheat. Beat up the yolk of egg with the cream (sour cream can be used), add them to the sauce, and stir over the fire without boiling. Season to taste and add the lemon juice or vinegar when the sauce is removed from the fire. Note. — The yolk may be omitted if considered too rich. 693. Mushroom Sauce, Brown (Sauce aux Champignons) 6 oz. fresh button j 1 oz. butter

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