{"id":3877,"slug":"egg-sauce","title":"EGG SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 tablespoons butter.","3 tablespoons flour.","1 cup boiling water.","1/2 cup hot cream.","1/2 teaspoon salt.","1/8 teaspoon pepper.","4 hard-cooked eggs.","Parsley finely chopped."],"ingredients_norm":["butter","flour","boiling water","hot cream","salt","pepper","hard cooked egg","parsley"],"steps":["Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly.","Boil five minutes, then add remaining butter in small bits.","Continue stirring.","Add hot cream and two eggs chopped moderately.","Garnish with remaining eggs.","Pour sauce around fish and sprinkle with parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:130","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"146d9a054077be3c421b668e79dbe2eb465e2de3c85f92ed2bfbba0283193328","created_at":"2026-08-02T15:46:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/egg-sauce"}