Egg Sauce for Salt Fish

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/2 pint of cream or milk ↝ Milk, NFS [Milk, reduced fat]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Hard-boil 4 eggs; then chop them up and put them aside.
Next melt in a stewpan 1 oz. of fresh butter; add a tablespoonful of flour, and 1/2 pint of cream or milk; boil these together first and then add the chopped eggs, and season the sauce to your taste with pepper and salt.
When the eggs have warmed through, the sauce will be ready.
Serve in a sauce-boat.

Original Text

Egg Sauce for Salt Fish.
Hard-boil 4 eggs; then chop them up and put them aside. Next melt in a stewpan 1 oz. of fresh butter; add a tablespoonful of flour, and ½ pint of cream or milk; boil these together first and then add the chopped eggs, and season the sauce to your taste with pepper and salt.
When the eggs have warmed through, the sauce will be ready. Serve in a sauce-boat.

Notes

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