INGREDIENTS.--4 eggs, 1/2 pint of melted butter; whenliked, a very little lemon-juice.
Mode.--Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smoothly, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure.
Time.--20 minutes to boil the eggs.
Sufficient.--This quantity for 3 or 4 lbs. of fish.
Note.--When a thicker sauce is required, use one or two more eggs to the same quantity of melted butter.
Mode.--Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smoothly, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure.
Time.--20 minutes to boil the eggs.
Sufficient.--This quantity for 3 or 4 lbs. of fish.
Note.--When a thicker sauce is required, use one or two more eggs to the same quantity of melted butter.
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