vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Egg Sauce with Melted Butter

Name: Egg Sauce with Melted Butter
Yield: 1 servings
Ingredients: one-quarter pound of butter; the necessary salt; a little pepper; half the juice of a lemon; three hard-boiled eggs; a teaspoonful of chopped and scalded parsley

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 32. 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 necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes); also a teaspoonful of chopped and scalded parsley

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