191 Scotch Egg Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Sauce Béchamel using 60 g (2 oz) butter; 30 g (1 oz) flour; and 4 dl (14 fl oz or U.S. cups) boiling milk; season as usual. As soon as the sauce is simmering add the sliced white of 4 hard-boiled eggs and when about to serve the sauce, add the 4 yolks passed through a coarse sieve.

This sauce is an essential accompaniment with salt cod.

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