Recipe or source entry
Egg Sauce
Boil two or more eggs hard, which will require six minutes; remove the shells, cut each egg into eight pieces, and put these into some well made melted butter, No. 39.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/egg-sauce.html- Legacy revision
8531e8373e9b- Source checksum
8699ae098b49f274da1a44d6f02509080f33153362106258fbda8d81da04267c- Text checksum
75043546395cbad48963c3b3e14ad1c86dd45bb001abbfc25193c46c9c8983af
Cite this page
Egg Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/egg-sauce.html