Egg Sauce for Salt Fish &c from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Boil four eggs for seven minutes, then remove the shells and the whites, and rub the yolks through a wire sieve; put two ounces of butter into a stewpan with one and a half ounces of fine flour, mi...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Pot
- Stove
- Kitchen scale
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
Ingredients
- yolks of eggs
- salt
- cayenne
- cream
- lemon
- hot water
- fine flour
- eggs
- shells
- butter
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