Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of melted butter
- 1/4 pint
- two large teaspoonsful of minced parsley
- 1/2 pint
- 1 dessertspoonful
- 1 teaspoonful
- parsley
- cayenne
Directions
Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately; mix them well, put them into a very hot tureen, and pour boiling to them a quarter of a pint of melted butter, stir, and serve the sauce immediately.
Whole eggs, 2; melted butter, 1/4 pint.
EGG SAUCE FOR CALF’S HEAD.
This is a provincial sauce, served sometimes with fish, and with calf’s head likewise. Thicken to the proper consistence with flour and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs.
Veal gravy, 1/2 pint; flour, 1-1/2 oz.; butter, 2 oz.; minced parsley, 1 dessertspoonful; lemon-juice, 1 teaspoonful; little cayenne; eggs, 3 to 4.