Egg with White Sauce for Luncheon
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 34. The excerpt below is the record exactly as published.
EGG WITH WHITE SAUCE FOR LUNCHEON— Cut stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay sauce, sprinkle with buttered breadcrumbs and put in oven just long enough to brown crumbs. For the Marnay sauce, cook one and one-half cups of chicken stock with one slice of onion, one slice carrot, bit of bay leaf, a sprig of parsley and six peppercorns until reduced to one cup, then strain. Melt one-fourth cup of butter, add one- fourth cup flour, and stir until well blended, then pour on grad- ually while constantly heating the chicken stock and three- fourths cup scalded milk. Bring to the boiling point and add one-half teaspoon 'salt, one-eighth teaspoon paprika, two table- spoons of Parmesean cheese and one-half cup goose or duck liver
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