Sunday, March 27, 2011

EGG SAUCE FOR ROAST FOWLS, ETC

Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:--viz., Knead two ounces of flour with one ounce and-a-half of butter; add half-a-pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil; then mix in the pieces of chopped hard-boiled eggs.

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