Egg Sauce Recipe
Egg Sauce Recipe with White Sauce, Egg, Butter, Pepper and Lemon Juice.
INGREDIENTS
1/2 pint (300ml) White Sauce (for recipe click here)
1 Egg
1/2 oz (13g) Butter
Pepper
Squeeze of Lemon Juice
METHOD
Boil the egg for ten minutes. Put into cold water and leave until quite cold, then shell it and cut into dice. Make half a pint (300ml) of white sauce, add the diced egg, and leave for a few minutes to heat. Then stir in the butter, a sprinkling of pepper and, as soon as the butter has melted, add the lemon juice and serve.
Enough for 4 people.
Based on the Egg Sauce recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).