Egg Sauce

Name: Egg Sauce
Ingredients: salt and white pepper; 2 hard-boiled eggs; salt and white pepper; ½ pint well-flavoured thin Béchamel, made with half milk and half fish- or chicken-stock; ½ pint well-flavoured thin Béchamel, made with half milk and half fish- or chicken-stock; ½ pint well-flavoured thin Béchamel, made with half milk and half fish- or chicken-stock; ½ pint well-flavoured thin Béchamel, made with half milk and half fish- or chicken-stock

Preparation info

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

½ pint well-flavoured thin Béchamel, made with half milk and half fish- or

Sauce
Vegetarian
Gluten-free

Method

Sieve the egg yolks into the Béchamel, chop the whites and add these too. The Béchamel should be of a creamy consistency so that the egg whites are visible as a texture in the sauce. Season and serve hot. This has become almost a joke because it smacks of institutions, but made properly it is a good English sauce of quality.