Egg Sauce

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Preparation info

  • 1Β½ cups

    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup Fish Stock
  • ΒΌ teaspoon salt
  • β…› teaspoon freshly ground white pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons butter, in small pieces
  • 2 hard-cooked eggs, chopped

Method

  1. Melt the butter and blend in the flour. Stir in the stock and bring to a boil, stirring constantly. Simmer for one minute.

  2. Add the salt, pepper, lemon juice and small pieces of butter, swirling them through the mixture.

  3. Add the chopped egg and reheat but do not boil. Serve with fish dishes.

Part of

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