EGG SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (4)

some eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Boil some eggs hard.
When cold, break and pick off their shells.
Cut them up into square dice-like pieces.
Put them into some good melted butter, with a little pepper and salt.
Stir gently on the fire till the sauce is hot.
Serve.

Original Text

EGG SAUCE.
Boil some eggs hard; when cold, break and pick off their shells, and then cut them up into square dice-like pieces, and put them into some good melted butter, with a little pepper and salt; stir gently on the fire till the sauce is hot, and then serve.

Notes

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