Egg Sauce for Green Vegetables
From The Williamston cook book, 1950
This is a substitute for Hollandaise Sauce, and is excellent for string beans, cauliflower, or broccoli. Mrs. A. R. Dunning.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 30. The excerpt below is the record exactly as published.
EGG SAUCE FOR GREEN VEGETABLES 1144 ths. butter 1% tsp. salt 1% ths. flour ly tsp. paprika 1 cup stock or milk . 1 tbs. lemon juice 2 egg yolks
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