Recipes > Sauces & Spreads > Muslin Sauce

Muslin Sauce


Melt a piece of butter the size of an egg, sprinkle and stir in some flour, adding water if it becomes too thick. Keep stirring over the fire for five minutes, and, still stirring, add pepper and salt and the yolks of two eggs. You may add the yolks of three or four eggs if you wish for a rich sauce. The last item is the juice of a lemon to your taste. This is a very popular addition to meat.


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Attributed to Mme. Spinette.


The Belgian Cookbook (1915).

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