Sauce a la maitre d`hotel
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Recipe by: clarien
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb butter
1 pt consumme, hot
1 tb flour
1/2 ea lemon, juice of
1 ea egg yolk, well beaten
1 tb parsley, chopped
Blend flour and butter in sauce pan and then add other ingredients except
egg. Let cook 15 minutes; remove from fire, cool slightly, and stir in egg.
Serve with baked Sheepshead. Also for: Recommended for Pompano and Spanish
Mackerel Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe
date: 01/17/33
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NYC Nutrilink: N0^00000
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