Egg-lemon sauce

1 servings

Ingredients

Quantity Ingredient
1 cup Chicken stock; fresh or canned
2 tablespoons Butter
2 tablespoons Flour
2 Eggs
1 Lemon; juice only
2 tablespoons Water
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. Thicken the stock with the roux. In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly. Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-05-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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