Scotch Woodcock
Ingredients
- 4 “hard-boiled” eggs
- 3 tablespoons butter
- 1½ tablespoons flour
- 1 cup milk
- ¼ teaspoon salt
- Few grains cayenne
- Anchovy essence
Steps
- Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy essence. Serve same as Welsh Rarebit I.
More recipes with eggs, butter, flour, milk, cayenne pepper or anchovies
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.