Egg Sauce for Haddock

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 (10)

For the sauce

2 hard-boiled eggs, (or you may have 3 yolks to 2 whites of egg) minced when cold, not cut too small. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 yolks to 2 whites of egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 whites of egg ↝ Egg, white only, raw [Eggs and omelets]
2 ozs. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 tablespoonfuls of boiling water ↝ Water, tap [Tap water]
4 or 5 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]

Instructions (7)

Melt the butter.
Mix in the flour and cook as a roux for a few minutes.
Add the boiling water and mix.
Add the cream.
Simmer for 20 minutes at the side of the fire.
At the last, add the minced hard-boiled eggs, nutmeg, salt, and white pepper.
Serve hot in a well-warmed sauce-boat.

Original Text

Egg Sauce for Haddock. (Emslie. 1886.)
To eat with fresh haddocks which have been powdered with salt and kept for a few hours, and then boiled.
Have 2 hard-boiled eggs, (or you may have 3 yolks to 2 whites of egg) minced when cold, not cut too small.
Melt 2 ozs. of fresh butter, mix in a dessertspoonful of flour, cook as a roux a few minutes; then add 2 tablespoonfuls of boiling water and mix; then add 4 or 5 tablespoonfuls of cream. All may simmer quite 20 minutes at the side of the fire.
At the last add the eggs, and a grate of nutmeg, a little salt and white pepper.
Serve hot in a well-warmed sauce-boat.

Notes

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