Common Egg Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Boil a couple of eggs hard.
  2. When quite cold, cut the whites and yolks separately.
  3. Mix them well.
  4. Put them into a very hot tureen.
  5. Pour boiling to them a quarter of a pint of melted butter.
  6. Stir and serve the sauce immediately.
Original Text
COMMON EGG SAUCE. Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately; mix them well, put them into a very hot tureen, 111and pour boiling to them a quarter of a pint of melted butter, stir, and serve the sauce immediately. Whole eggs, 2; melted butter, 1/4 pint.
Notes
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