Eggs and Butter Sauce

Name: Eggs and Butter Sauce
Ingredients: Boil six eggs hard; put them into a cup of butter, melted; mix with a little flour; stir in pepper; and sait; Some people like lemon, and many require walnut catsup.

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

EGGS AND BUTTER SAUCE. Boil six eggs hard; when cold, peel them and put them into a cup of butter, melted; mix with a little flour, make it hot, stir in pepper and sait. Some peo- ple like lemon, and many require walnut catsu

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