Common Egg Sauce from Modern Cookery for Private Families by Eliza Acton
Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately; mix them well, put them into a very hot tureen, and pour boiling to them a quarter of a pint of melted butter. s...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Tureen
- Kettle
Ingredients
- melted butter, ¼ pint.
- whole eggs, 2
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