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 |
|---|---|---|
| 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 |
| 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
- one tablespoonful flour in one teaspoonful butter
- one cup strong veal
- one tablespoonful lemon juice
- one tablespoonful butter
- four eggs beaten smooth
Directions
Cook one tablespoonful flour in one teaspoonful butter, add slowly one cup strong veal or chicken stock; when it boils remove
MEAT AND FISH SAUCES. Ill
from the fire and whisk in the yolks of four eggs beaten smooth with one tablespoonful lemon juice and a few drops of onion juice, if liked; return to the fire and stir constantly till it begins to stiffen, then drop in one tablespoonful butter and beat with whisk till dissolved and smooth. It sounds like more trouble than it is, and is the best sauce made for boiled fish, cauliflower, asparagus, etc.