Prep 5 mins
Cook 10 mins
This is from Emilie Waller's Cookery and Kitchen Book, first published in 1935. I haven't made this, but it looked interesting and the title of it struck me as amusing.
- 2 ounces butter
- 2 tablespoons flour
- salt and pepper, to taste
- 1 tablespoon sugar
- 2 hard-boiled eggs, finely chopped
- 20 ounces milk or 20 ounces stock
- 1 teaspoon lemon juice
- Melt the butter in a saucepan over medium heat. Add the flour and stir 1-2 minutes to make a roux.
- Add the salt, pepper, sugar and chopped egg, mixing well.
- Gradually add the milk (or stock) and stir until mixture thickens, about 5 minutes.
- Stir in lemon juice and serve.
- This sauce can be used to give an attractive flavour and appearance to foods such as fish, old vegetables, and so on. (direct quote from directions in book!).
i love the title and the history. like you, i haven't made it, but this reads EXACTLY like what my mother in law puts over dry toast and calls "creamed eggs". quite frankly, it doesn't do anything for the dull flavor of dry white toast. perhaps if you were to add a bit of cheese and herbs into the sauce... hmmm... i'd love to give it a higher review, but just can't. sorry.