Egg and Lemon Sauce for Fish or Calf’s Head

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Melt in an enamelled frying pan about two ounces of fresh butter.
  2. Add quickly the yolks of two eggs and half a teacup of fresh cream.
  3. The object of adding the cream with the yolks of the eggs is to prevent the egg from becoming solid.
  4. Stir well together with a little salt the juice of one lemon and a little milk.
  5. This sauce should be thick enough without any added thickening.
Original Text
Egg and Lemon Sauce for Fish or Calf’s Head Melt in an enamelled frying pan about two ounces of fresh butter, add quickly the yolks of two eggs and half a teacup of fresh cream. The object of adding the cream with the yolks of the eggs is to prevent the egg from becoming solid. Stir well together with a little salt the juice of one lemon and a little milk. This sauce should be thick enough without any added thickening.
Notes
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