161 | Egg Sauce.
—Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley.
The Delmonico Cook Book
562 of 1887 · Contents · Download EPUB
562 of 1887 · Contents · Download EPUB
—Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley.