Name: Egg Sauce, or White Sauce
Cuisine: American
Ingredients: 2 tablespoonfuls of sifted flour with half a teacup of warm butter; 1 saucepan containing a pint of sweet milk and a saltspoon of salt; 1 dash of white pepper; 1 boat

Original Recipe

Mix two tablespoonfuls of sifted flour with half a teacup of warm butter. Place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt, and a dash of white pepper; when it reaches the boiling point, add the butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three cold hard-boiled eggs, sliced and chopped, add them to the sauce; let them heat through thoroughly, and serve in a boat. If you have plenty of cream, use it and omit the butter. By omitting the eggs, you have the same as "White Sauce."

2 tablespoonfuls of sifted flour with half a teacup of warm butter
1 saucepan containing a pint of sweet milk and a saltspoon of salt
1 dash of white pepper
1 boat

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1

Mix two tablespoonfuls of sifted flour with half a teacup of warm butter.
2

Place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt, and a dash of white pepper; when it reaches the boiling point, add the butter and flour, stirring briskly until it thickens and becomes like cream.
3

Have ready three cold hard-boiled eggs, sliced and chopped, add them to the sauce; let them heat through thoroughly, and serve in a boat.
4

If you have plenty of cream, use it and omit the butter.
5

By omitting the eggs, you have the same as "White Sauce.".

Egg Sauce, or White Sauce

Original Recipe

Ingredients

Required Gear

Instructions