EGG SAUCE, ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
good butter sauce ↝ Lemon-butter sauce [Dips, gravies, other sauces]
a teaspoonful of English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Boil four eggs hard.
Take the yolks out, and cut the whites into small shreds and put them into a stewpan.
Place a wire sieve over a clean plate, and rub the yolks through it on to the plate, keeping the vermicelli-like substance which this operation will produce as whole as possible.
Pour some good butter sauce on to the shred whites of eggs, adding thereto a teaspoonful of English mustard, a little pepper and salt, and lemon-juice.
Just before serving, warm the sauce, and mix in lightly the vermicellied yolks of eggs, and serve.

Original Text

EGG SAUCE, ANOTHER METHOD.
Boil four eggs hard, take the yolks out, and cut the whites into small shreds and put them into a stewpan; place a wire sieve over a clean plate, and rub the yolks through it on to the plate, keeping the vermicelli-like substance which this operation will produce as whole as possible; pour some good butter sauce on to the shred whites of eggs, adding thereto a teaspoonful of English mustard, a little pepper and salt, and lemon-juice; just before serving, warm the sauce, and mix in lightly the vermicellied yolks of eggs, and serve.

Notes

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