Egg Sauce II
r.nial.bradshaw (by 2.0)

Egg Sauce II

Ingredients

Directions

  1. 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.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: egg, butter, milk, pepper, salt

Equipment: measuring cups, measuring spoons, stove, pot

See Also

Cheese Butter

Arnabeet B'bashamel (Cauliflower Casserole)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Bread and Cheese Puff

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Hot Slaw

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Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Potato Soup (Gruumbier Suupe)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Scalloped Spinach

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater