Egg Sauce for Salt Fish &c.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
half a pint of hot water ↝ Water, tap [Tap water]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Boil four eggs for seven minutes, then remove the shells and the whites, and rub the yolks through a wire sieve.
Put two ounces of butter into a stewpan with one and a half ounces of fine flour, mix together on the side of the stove till the butter is quite melted.
Add by degrees half a pint of hot water, keeping it stirred over the fire all the time.
When it boils, add the juice of half a lemon, half a gill of cream, a dust of cayenne, and a pinch of salt.
Wring through the tammy or strainer, and then mix in the prepared yolks of eggs.
Serve in a sauceboat.

Original Text

Egg Sauce for Salt Fish &c.—Boil four eggs for seven minutes, then remove the shells and the whites, and rub the yolks through a wire sieve; put two ounces of butter into a stewpan with one and a half ounces of fine flour, mix together on the side of the stove till the butter is quite melted, then add by degrees half a pint of hot water, keeping it stirred over the fire all the time; when it boils, add the juice of half a lemon, half a gill of cream, a dust of cayenne, and a pinch of salt; wring through the tammy or strainer, and then mix in the prepared yolks of eggs. Serve in a sauceboat. This quantity will do for eight persons.

Notes

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