Foods of England - Egg Sauce

Egg Sauce

Sauces and Spicery

Diced hard-boiled egg in melted butter sauce. A sauce for fish and light meats (Soyer 1845, Francatelli 1852, Mrs.B, etc)

Original Receipt in ‘A Shilling Cookery for The People‘ by Alexis Soyer (Soyer 1845);

Egg Sauce.- Two hard boiled eggs cut in dice and added to Melted Butter

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