Eggs and Sauce

Ingredients

• a teaspoonful of parsley
• a teaspoonful of chives
• 2 ozs. of butter
• a glass of sherry
• a teaspoonful of salt
• half the quantity of pepper
• half a dozen poached eggs

Method

1. 1

   Chop parsley and chives finely and put into a stewpan with 2 oz. of butter and a little flour.

2. 2

   Add a glass of sherry, salt, and pepper.

3. 3

   Simmer the sauce for about ten minutes.

4. 4

   Have ready six poached eggs; lay them on toast and pour the sauce around.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 116. The excerpt below is the record exactly as published.

Eggs and Sauce EGGS Eggs, Sunshiny cut in half and remove the yolks ; cut the rounded end off each white and stand them on a deep platter; then mash the yolks smooth, with a table-spoonful of butter, some finely chopped parsley, and pepper and salt ; then take a thick slice of stale bread, and, after removing the crust, soak it thoroughly in rich milk ; squeeze a little of the milk from the bread, and mash it up with the other ingredients ; roll lightly into little balls, putting one in each half of an egg. Next make a sauce with a pint of milk, a table-spoonful of but- ter, one of flour, and a little pepper and salt ; cream the flour and butter together, and add the milk ; put all on the stove, and stir constantly till it thickens ; then pour the sauce over the eggs and garnish the dish with parsley. Serve, with hot raised waf- fles, for lunch or tea. Eggs and Sauce. — Chop finely a teaspoonful each of parsley and chives, and put them into a stewpan with 2 ozs. of butter and a little flour ; add a glass of sherry, a teaspoonful of salt, and half the quantity of pep- per. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs

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