F. Marian McNeill

Egg Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

‘Sauce Ecossaise: Béchamel Sauce, into which is mixed finely-chopped hard-boiled egg.’—Henry Smith: Classical Recipes of the World.

Method

For a plain egg sauce, to a pint of well-flavoured white sauce add two or more roughly-chopped hard-boiled eggs.

For a richer sa