Very Good Egg Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Eggs, 4: boiled 15 minutes, left till cold.
  • The yolks of all, whites of 2
  • third of pint of go

Method

Boil four fresh eggs for quite fifteen minutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by rolling them on a table, take them off, separate the whites from the yolks, and divide all of the latter into quarter-inch dice; mince two of the whites tolerably small, mix them li