Egg Sauce With Melted Butter
From Soyer's standard cookery, 1912
Serves 1
Serve warm.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Egg Sauce With Melted Butter. Dissolve one-quarter pound of butter, and add to it the neces- sary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes) ; also a tea- spoonful of chopped and scalded parsley
Cook this with the app: pantry check, scaling, and the assistant.