Fricassee Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

the well-beaten yolks of two large or of three small fresh eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of common English white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a dessertspoonful of strained lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Stir briskly, but by degrees, to the well-beaten yolks of two large or of three small fresh eggs, half a pint of common English white sauce.
Put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil.
Just before it is served stir in a dessertspoonful of strained lemon-juice.
When meat or chickens are fricasseed, they should be lifted from the saucepan with a slice, drained on it from the sauce, and laid into a very hot dish before the eggs are added.
When these are just set, the sauce should be poured on them.

Original Text

FRICASSEE SAUCE.

Stir briskly, but by degrees, to the well-beaten yolks of two large or of three small fresh eggs, half a pint of common English white sauce; put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil, and just before it is served stir in a dessertspoonful of strained lemon-juice. When meat or chickens are fricasseed, they should be lifted from the saucepan with a slice, drained on it from the sauce, and laid into a very hot dish before the eggs are added, and when these are just set, the sauce should be poured on them.

Notes

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