Egg Sauce for Salt Fish &c

Method

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.

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