Egg Sauce.
2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and salt.
Melt the butter in a stew-pan, mix in the flour, and add the milk, and cook 3 minutes after it boils, stirring it all the time. Add the finely chopped whites of eggs, pepper and salt. The sieved yolk to be used for decorating.