Common Egg Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 2 whole eggs
- 1/4 pint butter
Instructions
- Boil a couple of eggs hard.
- When quite cold, cut the whites and yolks separately.
- Mix them well and put them into a very hot tureen.
- Pour boiling melted butter to them.
- Stir and serve the sauce immediately.