Chapter III · The Small Compound Sauces · No. 118
118—Scotch Egg Sauce
Make a white roux with one and one-half oz. of butter and one oz. of flour. Mix in one pint of boiling milk, season with salt, white pepper, and nutmeg, and boil gently for ten minutes. Then add three hot hard-boiled eggs, cut into cubes (the whites and the yolks).
This sauce usually accompanies boiled fish, especially fresh haddocks and fresh and salted cod.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 118, p. 46. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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