Egg Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of hard-boiled eggs that are cut into eights and placed in melted butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Egg Sauce.
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This is a classic recipe for a Victorian version of Egg Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 45.—EGG SAUCE.
Boil two or more eggs hard, which will require six minutes; remove the shells, cut each egg into eight pieces, and put these into some well-made melted butter, No. 39.
Bring a pan of water to a boil, add the eggs and boil for about 6 minutes, or until very hard. Allow to cool until they can be handled then remove the shells and cut each into eight pieces.
Prepare the melted butter sauce according to the recipe, add the egg pieces and allow to heat through then serve.
