267. Egg Sauce

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three parts of a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an ounce more fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice.
Put them into a stewpan, with three parts of a pint of melted butter, add an ounce more fresh butter, with a little pepper and salt.
Keep the stewpan moving round over the fire until the whole is very hot, and serve in a boat.

Original Text

267. Egg Sauce is generally served with salt-fish or haddock. Boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice, put them into a stewpan, with three parts of a pint of melted butter, add an ounce more fresh butter, with a little pepper and salt; keep the stewpan moving round over the fire until the whole is very hot, and serve in a boat.

Notes

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