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