Savoury Custard Sauce, for Boiled Chicken

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

2 ozs. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoon-fuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
about 1/2 pt. of chicken broth which you have flavoured with onions and parsley, peppercorns and a few cloves ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
1/2 pt. of new milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the yolkes of 2 or 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Put 2 ozs. of fresh butter to melt in a saucepan, stir 2 tablespoon-fuls of flour with the butter to a paste.
Next add about 1/2 pt. of chicken broth which you have flavoured with onions and parsley, peppercorns and a few cloves, also 1/2 pt. of new milk to the flour and butter.
Stir all well together to prevent it from getting lumpy, till it boils.
Flavour it with a little salt and cayenne.
When it is ready to serve round the boiled chicken, mix in the yolkes of 2 or 3 eggs and add a squeeze of lemon juice.

Original Text

Savoury Custard Sauce, for Boiled Chicken. (German Cook. 1889.)
Put 2 ozs. of fresh butter to melt in a saucepan, stir 2 tablespoon-fuls of flour with the butter to a paste. Next add about ½ pt. of chicken broth which you have flavoured with onions and parsley, peppercorns and a few cloves, also ½ pt. of new milk to the flour and butter. Stir all well together to prevent it from getting lumpy, till it boils. Flavour it with a little salt and cayenne. 
When it is ready to serve round the boiled chicken, mix in the yolkes of 2 or 3 eggs and add a squeeze of lemon juice.

Notes

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