Fine English Cookery/Michael Smith 1998

Egg Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
400 ml/3/4 pint milk 1 small onion 60 g/2 oz butter
30 g/1 oz flour 125 ml/ 1/4 pint double cream 4 hard-boiled eggs
a little lemon juice salt and freshly ground white pepper



1 Boil the eggs for 8 minutes and no longer. Run cold water over them until they are completely cooled, crackling the shells to allow any sulphur gases which might cause discoloration of the yolks to escape.
2 Melt the butter in a heavy-bottomed pan and stir in the flour.
3 Chop the onion roughly, add it to the milk and slowly bring this to the boil.
4 Whisking briskly, pour the hot milk gradually through a strainer onto the butter and flour, stirring to form a rich smooth sauce. Cook this over a very low heat for a few minutes, stirring all the time to ensure that the flour is completely cooked. Season with salt, pepper and a little lemon juice.
5 Press the hard-boiled eggs through a hair sieve and fold them into the sauce. Just before serving, half-whip the cream and fold into the sauce to enrich and lighten it.

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