Sauce Recipes

PARSLEY AND LEMON SAUCE

Squeeze the juice from a lemon, remove the
pips, and mince fine the pulp and rind. Wash a good handful of parsley,
and shake it as dry as possible, and chop it, throwing away the stalks.
Put one ounce of butter and one tablespoonful of flour into a saucepan,
and stir over fire until well mixed. Then put in the parsley and minced
lemon, and pour in as much clear stock as will be required to make the
sauce. Season with a small quantity of pounded mace, and stir the whole
over the fire a few minutes. Beat the yolks of two eggs with two
tablespoonfuls of cold stock, and move the sauce to the side of the
fire, and when it has cooled a little, stir in the eggs. Stir the sauce
for two minutes on the side of the fire, and it will be ready for
serving.

Chicken Recipes