Egg Sauce from The Scots Kitchen by F. Marian McNeill

Egg Sauce from The Scots Kitchen by F. Marian McNeill

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

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Ingredients

  • egg sauce
  • hard-boiled eggs
  • white sauce
  • eggs
  • béchamel
  • parsley

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