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.
School and Home Cooking (1920).
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