NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Sauce Parisienne for Eggs and Chicken
2 Tbls. flour
1 egg yolk
1/2 tsp. nutmeg
1 cup chicken broth
2 Tbls. margarine, melted
2 Tbls. light cream
1 tsp. lemon juice
hint chives
hint tarragon

 

Boil all but the cream, margarine and lemon juice for a minute. Then stir in cream, margarine, and lemon juice. Serve warm.
Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Anne F. Spackman

United States
This recipe has been viewed