Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- 1 cupful of veal stock
- 4 eggs
- salt
- pepper
- lemon juice
Directions
cupful of butter; Yolks of 4 eggs;
Juice of Yi lemon; % saltspoonful of cay-
% teaspoonful of salt; enne;
1 cupful of veal stock.
Beat the butter to a cream and add the well- beaten yolks; beat until light; season with the salt, pepper, and lemon juice. Continue beating and slowly add the cupful of heated stock. Put into double boiler with boiling water and cook, beating constantly until the mixture is thick as custard and very smooth. Take from the fire and beat for a few minutes with a whisk. Serve hot or cold.