Egg-lemon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Frugal01 | 1 | Servings | |
INGREDIENTS
| 1 | c | Chicken stock, fresh or |
| canned | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 2 | Eggs | |
| 1 | Lemon, juice only | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 582
Calories From Fat: 322
Total Fat: 36.3g
Cholesterol: 440.3mg
Sodium: 1429.6mg
Potassium: 1338.2mg
Carbohydrates: 43.9g
Fiber: 5.3g
Sugar: 16.5g
Protein: 24.3g