Egg Sauce for Calf’s Head

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 (7)

Veal gravy, 1/2 pint ↝ Gravy, poultry [Dips, gravies, other sauces]
flour, 1-1/2 oz. ↝ Flour, 00 [Cereal Grains and Pasta]
butter, 2 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
minced parsley, 1 dessertspoonful ↝ Parsley, raw [Not included in a food category]
lemon-juice, 1 teaspoonful ↝ Lemon juice, raw [Fruits and Fruit Juices]
little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
eggs, 3 to 4 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Thicken to the proper consistence with flour and butter some good pale veal gravy.
When it boils, throw into it from one to two large teaspoonsful of minced parsley.
Add a slight squeeze of lemon-juice and a little cayenne.
Then add the eggs.

Original Text

EGG SAUCE FOR CALF’S HEAD.

This is a provincial sauce, served sometimes with fish, and with calf’s head likewise. Thicken to the proper consistence with flour and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs.

Veal gravy, 1/2 pint; flour, 1-1/2 oz.; butter, 2 oz.; minced parsley, 1 dessertspoonful; lemon-juice, 1 teaspoonful; little cayenne; eggs, 3 to 4.

Notes

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