Boil half a dozen eggs in a saucepan of water for six minutes; let them cool, remove the shells and cut up into small squares; melt eight tablespoonfuls of butter in a saucepan on the fire; add three tablespoonfuls of cream and a little salt and pepper and boil for five or six minutes. Put in the eggs and shake the pan over the fire until the eggs are hot; then add two tablespoonfuls more of butter and shake again until it is melted. Pour the sauce when ready into a sauceboat, and serve.

Egg Sauce For Fowl

Melt without browning two ounces of butter in a saucepan; add two tablespoonfuls of flour and mix until smooth; pour in two breakfast cupfuls of boiling water, adding a little at a time, and stir quickly until thick; then add two ounces more of butter and half a teaspoonful each of salt and pepper and, last of all, three hard-boiled eggs chopped fine. After removing the pan from the fire stir well, when the sauce is ready for use