Egg Sauce (No. 267)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 12 min Total: 12 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Put three eggs into boiling water and boil them for about twelve minutes, when they will be hard.
  2. Put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater.
  3. Use only two of the whites.
  4. Cut the whites into small dice.
  5. Cut the yelks into bits about a quarter of an inch square.
  6. Put the cut whites and yelks into a sauce-boat.
  7. Pour half a pint of melted butter to them and stir them together.
  8. If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it.
Original Text
Egg Sauce.—(No. 267.) This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce-boat; pour to them half a pint of melted butter, and stir them together. Obs. The melted butter for egg sauce need not be made quite so thick as No. 256. If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it. N.B. Some cooks garnish salt fish with hard-boiled eggs cut in half.
Notes
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