Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Egg Sauce.

1 hard-boiled egg.

2 heaped tablespoonfuls of butter.

1 tablespoonful of flour.

1 teaspoonful of salt.

1/8 teaspoonful of pepper.

1 scant half-pint of boiling water.

Boil the egg for ten minutes; then drop into cold water, keeping it there for five minutes. Remove the shell, and with a plated knife chop the egg rather fine. Put the butter in a small saucepan and beat to a cream. Beat the flour, salt, and pepper into this, and then pour on the boiling water. Cook for two minutes, and finally add the chopped egg and serve. This sauce is suitable for boiled fish.