Lemon Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 2 min Total: 2 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Pare two lemons and cut them into very small pieces in the form of dice.
  2. Take the liver and scalded parsley chopped.
  3. Put them into a stewpan.
  4. Add some boiling benshamelle and a little melted butter.
  5. Simmer over a fire for two minutes.
Original Text
To make Lemon Sauce. Pare two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some boiling benshamelle and a little[117] melted butter, and simmer over a fire for two minutes.
Notes
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