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The dish consists of two main components: the salmon and the egg sauce. While salmon preparation methods may have remained relatively consistent over the centuries, the egg sauce showcased considerable variation across different recipes. Choosing to reference the Martha Washington Cookbook is fitting, as Martha Washington was the nation’s first First Lady.
To prepare the egg sauce, one starts by making drawn butter—a deceptively simple recipe at first glance that reveals its complexity upon closer inspection. The drawn butter involves cooking milk with added flour, butter, and salt until it thickens slightly. Following this, hard-boiled eggs are chopped and incorporated into the sauce, offering a rich companion to the salmon.