Egg Sauce for Roast Fowls, etc.

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for the sauce
Instructions (7)
  1. Boil two or three eggs for about eight minutes.
  2. Remove the shells.
  3. Cut up each egg into about ten pieces of equal size.
  4. Knead two ounces of flour with one ounce and-a-half of butter.
  5. Add half-a-pint of water, pepper and salt to season.
  6. Stir the sauce on the fire until it begins to boil.
  7. Mix in the pieces of chopped hard-boiled eggs.
Original Text
No. 19. Egg Sauce for Roast Fowls, etc. Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:—viz., Knead two ounces of flour with one ounce and-a-half of butter; add half-a-pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil; then mix in the pieces of chopped hard-boiled eggs.
Notes
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