Sauce a la maitre d`hotel

Yield: 1 servings

Measure Ingredient
1 tablespoon Butter
1 each Pt consumme, hot
1 tablespoon Flour
½ each Lemon, juice of
1 each Egg yolk, well beaten
1 tablespoon Parsley, chopped



Blend flour and butter in sauce pan and then add other ingredients except egg. Let cook 15 minutes; remove from fire, cool slightly, and stir in egg. Serve with baked Sheepshead. Also for: Recommended for Pompano and Spanish Mackerel.

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