The eggs of the turkey make a sauce much superior to those of the common fowl. They should be gently boiled in plenty of water for twenty minutes. The yolks of three, and the whites of one and a half, will make a very rich sauce if prepared by the directions of the foregoing receipt. The eggs of the guinea fowl also may be converted into a similar sauce with ten minutes’ boiling. Their delicate size will render it necessary to increase the number taken for it.
COMMON EGG SAUCE.
Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately; mix them well, put them into a very hot tureen, and pour boiling to them a quarter of a pint of melted butter, stir, and serve the sauce immediately.
Whole eggs, 2; melted butter, 1/4 pint.
EGG SAUCE FOR CALF’S HEAD.
This is a provincial sauce, served sometimes with fish, and with calf’s head likewise. Thicken to the proper consistence with flour and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs.
Veal gravy, 1/2 pint; flour, 1-1/2 oz.; butter, 2 oz.; minced parsley, 1 dessertspoonful; lemon-juice, 1 teaspoonful; little cayenne; eggs, 3 to 4.
ENGLISH WHITE SAUCE.
Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it; stir in a thickening of arrow-root, or of flour and butter, add salt if needed, and mix with the gravy a quarter of a pint of boiling cream. For the best kind of white sauce, see béchamel, page [107].
Good pale veal gravy, 1/2 pint; third of 1 lemon-rind: 15 to 20 minutes. Freshly pounded mace, third of saltspoonful; butter, 1 to 2 oz.; flour, 1 teaspoonful (or arrow-root an equal quantity); cream, 1/4 pint.