Sauce for Chicken

Ingredients

• 3 tablespoonfuls tried-out chicken fat or butter
• 1 cupful of flour
• 1 pint stock
• 1 teaspoonful salt
• 2 egg yolks or 1 egg
• 2 tablespoonfuls chopped parsley
• 1 teaspoonful pepper

Method

1. 1

   Prepare the sauce in the usual manner, and pour it over the well-beaten eggs, stirring until thoroughly mixed.

2. 2

   Cook until the eggs are coagulated.

3. 3

   Serve at once over chicken.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 113. The excerpt below is the record exactly as published.

SAUCE FOR CHICKEN 3 tablespoonfuls tried-out chicken fat or butter J cupful of flour 1 pint stock 1 teaspoonf ul salt 2 egg yolks or 1 egg 2 tablespoonfuls chopped parsley J teaspoonful pepper

Cook this with the app: pantry check, scaling, and the assistant.