Recipe: Egg Sauce

  •  2 Tb. butter
  •  2 Tb. flour
  •  3/4 c. milk
  •  /2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. vinegar
  •  1 egg
  •  1 Tb. chopped parsley

Melt the butter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat thoroughly and serve.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)