vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scotch Egg Sauce
From A guide to modern cookery, 1909
Serves 4
This sauce usually accompanies boiled fish.
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.
SCOTCH EGG SAUCE Make a white roux with one and one-half oz. of butter and one oz. of flour. Mix in one pint of boiling milk, season with salt, white pepper, and nutmeg, and boil gently for ten minutes. Then add three hot hard-boiled eggs
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