Very Good Egg Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 122. The excerpt below is the record exactly as published.
VERY GOOD EGG SAUCE. Boil four fresh eggs for quite fifteen minutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by rolling them on a table, take them off, separate the whites from the yolks, and divide all of the latter into quarter-inch dice ; mince two of the whites tolerably small, mix them lightly, and stir them into the third of a pint of rich melted butter or of white sauce
Cook this with the app: pantry check, scaling, and the assistant.