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Egg Sauce for Roast Fowls, Etc

A sauce made with hard‑boiled egg pieces, flour, butter, water, pepper, and salt.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Egg Sauce for Roast Fowls, Etc

Ingredients

Directions

Prepare the eggs

  1. Boil two or three eggs for about eight minutes and remove the shells.

  2. Cut up each egg into about ten pieces of equal size.

Make the sauce

  1. Put the pieces into a butter sauce made as follows.

  2. Knead two ounces of flour with one ounce and a half of butter.

  3. Add half a pint of water, pepper, and salt to season.

  4. Stir the sauce on the fire until it begins to boil.

  5. Mix in the pieces of chopped hard-boiled eggs.

Nutrition, whole recipe (rough)

539Calories
20 gProtein
7 gFat
97 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Hard-boiled eggs supply firm pieces that add texture and body to the finished sauce.
Flour
Flour kneaded with butter thickens the sauce as its starch heats in the liquid.
Butter (in the method)
Butter forms the fat base of the sauce, carrying richness and a smooth mouthfeel.

The step that matters

Stir the sauce on the fire until it begins to boil. Flour thickens only when its starch is heated in the liquid. Constant stirring keeps the flour dispersed, preventing lumps and scorching on the base of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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