Egg Sauce from The Scots Kitchen by F. Marian McNeill
‘Sauce Ecossaise: Béchamel Sauce, into which is mixed finely-chopped hard-boiled egg.’—Henry Smith: Classical Recipes of the World.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pot
- Saucepan
- Whisk
- Stove
- Chef's knife
- Cutting board
Ingredients
- egg sauce
- hard-boiled eggs
- white sauce
- eggs
- béchamel
- parsley
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Classic Scotch Eggs
greatbritishfoodawards.com
White Egg Sauce | Canadian Goodness
dairyfarmersofcanada.ca
Scotch Eggs | Recipes| Lee Kum Kee Home | Australia
au.lkk.com
Hard Boiled Eggs with Spicy Sauce
eggs.ca
Scotch Eggs | Recipes| Lee Kum Kee Home Canada
ca.lkk.com
Scotch Eggs | Recipes| Lee Kum Kee Home USA
usa.lkk.com
Scotch eggs recipe
gourmettraveller.com.au
Scotch Eggs from The Times Cookery Book by Katie Stewart
app.ckbk.com