Sauce of Turkeys' Eggs

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 (4)
Instructions (3)
  1. Gently boil the turkey eggs in plenty of water for twenty minutes.
  2. Prepare the sauce using the yolks of three eggs and the whites of one and a half, following the directions of the foregoing receipt.
  3. For guinea fowl eggs, boil them for ten minutes. Increase the number of eggs taken as needed due to their delicate size.
Original Text
SAUCE OF TURKEYS’ EGGS. (Excellent.) The eggs of the turkey make a sauce much superior to those of the common fowl. They should be gently boiled in plenty of water for twenty minutes. The yolks of three, and the whites of one and a half, will make a very rich sauce if prepared by the directions of the foregoing receipt. The eggs of the guinea fowl also may be converted into a similar sauce with ten minutes’ boiling. Their delicate size will render it necessary to increase the number taken for it.
Notes
—