Freda R. Lavine, Recipes Tried and True — Sauces for Fish… (1922)
“ EGG SAUCE 2 hard boiled eggs, 2 tablespoons butter, 1 tablespoon flour, 1 cup boiling water. When cold, chop egg fine: melt butter, mix flour; pour in boiling water and add eggs. Cook until thick, and serve plain or on toast. ”
Freda R. Lavine, Recipes Tried and True — Sauces for Fish… (1922)
“ Heat one cup of sherry or Maderia wine to the boiling point and pour slowly into two eggs that have been beaten light with three-fourths of a cup of sugar, stirring all the time. Cook until thick, pour in dish and keep warm till ready for use. ”
Freda R. Lavine, Recipes Tried and True — Sauces for Fish… (1922)
“ OIL MAYONNAISE 1 teaspoon mustard, 1 teaspoon powdered sugar, 1⁄4 teaspoon salt, 1⁄8 teaspoon cayenne pepper, Yolk of 1 egg, 1 tablespoon vinegar, or 1 tablespoon lemon juice. Mix first 4 ingredients, add egg, beat well. Add oil gradually drop by drop, beating constantly. As mixture thickens, add oil, vinegar or lemon juice alternately until very thick. Keep cold. ”
