|1 cup||Chicken stock; fresh or canned|
|1||Lemon; juice only|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. Thicken the stock with the roux. In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly. Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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