Egg-Lemon Sauce

Categories: Frugal01

Serves: 1 servings

Ingredients:

1 c Chicken stock; fresh or
-canned
2 tb Butter
2 tb Flour
2 Eggs
1 Lemon; juice only
2 tb Water
Salt; to taste
Freshly-ground black pepper;
-to taste

Instructions:
Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of
flour in the 2 tablespoons of butter for a few minutes. Thicken the stock
with the roux. In a separate bowl whip the eggs, lemon juice and water
together until frothy. Add the egg to the thickened stock, stirring
constantly. Bring to temperature but do not boil, stirring all the time
until thick. Salt and pepper to taste.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-05-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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