Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1/4 pound butter mixed
- 3 tablespoons flour
- 2 eggs
- 1 tea- spoon lemon juice
- 3 hard-boiled eggs chopped fine
- lemon juice
- salt
- pepper
- parsley
Directions
Put a thick layer of flour into a baking pan and place in hot oven ; watch and stir till flour is well browned all through ; when cold ])ut in jar and cover closely, it is then ready to use in making grav- ies and sauces.
EGG SAUCE NO. I.
To Drawn Butter Sauce add beaten yolks of 2 eggs and 1 tea- spoon lemon juice.
EGG SAUCE NO. II.
1/4 pound butter mixed with 3 tablespoons flour; stir into it 1 pt. of boiling water; add 3 hard-boiled eggs chopped fine; season with salt, pepper and minced parsley; l)oil until thick as cream. A good snuce for meat, fish or fowl. Mrs. Richards.
48 THE WARREN COOK BOOK