Recipes > Sauces & Spreads > Sauce for Chicken

Sauce for Chicken


  • 3 tablespoonfuls tried-out chicken fat or butter or substitute
  • 1/4 cupful of flour
  • 1 teaspoonful salt
  • 2 tablespoonfuls chopped parsley
  • 1 pint stock
  • 2 egg yolks or 1 egg
  • 1/8 teaspoonful pepper


Prepare the sauce (see Cream Toast), and pour it over the well-beaten eggs, stirring until thoroughly mixed. Cook until the eggs are coagulated. Serve at once over chicken.


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School and Home Cooking (1920).

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