Egg Sauce. ✠
3 hard-boiled eggs.
A good teacupful drawn butter.
A little salt.
Chop the yolks only of the eggs very fine, and beat into the hot drawn butter, salting to taste.
This is used for boiled fowls and boiled fish. For the former, you can add some minced parsley; for the latter, chopped pickles, capers, or nasturtium seed. For boiled beef, a small shallot minced fine.