Chapter III · The Small Compound Sauces · No. 117
117—Egg Sauce with Melted Butter
Dissolve one-quarter pound of butter, and add to it the necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes); also a teaspoonful of chopped and scalded parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 117, p. 46. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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