A Sauce for a Dull Food

“This is from Emilie Waller's Cookery and Kitchen Book, first published in 1935. I haven't made this, but it looked interesting and the title of it struck me as amusing.”
READY IN:
15mins
YIELD:
2 1/2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a saucepan over medium heat. Add the flour and stir 1-2 minutes to make a roux.
  2. Add the salt, pepper, sugar and chopped egg, mixing well.
  3. Gradually add the milk (or stock) and stir until mixture thickens, about 5 minutes.
  4. Stir in lemon juice and serve.
  5. This sauce can be used to give an attractive flavour and appearance to foods such as fish, old vegetables, and so on. (direct quote from directions in book!).

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