Skip to main content
Main

Egg Sauob Fob Boiled Codfish

A creamy sauce made with butter, flour, milk, eggs, and seasonings, served over boiled codfish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Egg Sauob Fob Boiled Codfish

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook until bubbling.

  3. Gradually add the milk, stirring until thick and smooth.

  4. Remove from heat and mix in the chopped hard-boiled egg.

  5. Slowly add the beaten raw egg, stirring continuously.

  6. Season with salt and pepper to taste.

Serve

  1. Pour the sauce over the boiled codfish or serve in a sauce-tureen.

Recipe from a historical cookbook (Internet Archive).

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Adds fat and rich flavour to the base of the sauce.
Flour
Thickens the butter and milk into a smooth, stable sauce.
Milk
Forms the liquid body of the sauce once thickened with flour.
Hard-boiled egg
Adds set egg texture and flavour to the sauce.
Raw egg
Enriches the sauce and thickens it gently as it is stirred in off the heat.

The step that matters

Slowly add the beaten raw egg, stirring continuously.. Adding raw egg to hot liquid too quickly can scramble it into lumps. Adding it slowly while stirring tempers the egg so it blends smoothly and thickens evenly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes