Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
148
Calories
8g
Protein
11g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful lemon juice
- two tablespoonfuls of cream
- one egg
- one teaspoonful chopped parsley
- salt
- pepper
- lemon juice
- parsley
Directions
1
Make a white sauce, using well-seasoned chicken stock that has been seasoned with onions, carrot, cel- ery, salt and pepper. Just before serving add to it one teaspoonful lemon juice, yolk of one egg, diluted with two tablespoonfuls of cream and one teaspoonful chopped parsley. Do not add the lemon juice until just before sending to the table. The cream and egg can be cooked in the sauce about five minutes, cook- ing over hot water.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive