Very Good Egg Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 15 min Total: 15 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Boil four fresh eggs for fifteen minutes.
  2. Lay them into plenty of fresh water and let them remain until they are perfectly cold.
  3. Break the shells by rolling them on a table, take them off.
  4. Separate the whites from the yolks.
  5. Divide all of the yolks into quarter-inch dice.
  6. Mince two of the whites tolerably small.
  7. Mix the diced yolks and minced whites lightly.
  8. Stir them into the third of a pint of rich melted butter or of white sauce.
  9. Serve the whole as hot as possible.
Original Text
VERY GOOD EGG SAUCE. Boil four fresh eggs for quite fifteen minutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by rolling them on a table, take them off, separate the whites from the yolks, and divide all of the latter into quarter-inch dice; mince two of the whites tolerably small, mix them lightly, and stir them into the third of a pint of rich melted butter or of white sauce: serve the whole as hot as possible. Eggs, 4: boiled 15 minutes, left till cold. The yolks of all, whites of 2; third of pint of good melted butter or white sauce. Salt as needed.
Notes
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