Portuguese Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four raw yolks of eggs into a stewpan with two tablespoonfuls of lemon juice, two tablespoonfuls of thick cream and two tablespoonfuls of thin Bechamel sauce, season with a good pinch of salt a...
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
Ingredients
- salt
- bechamel sauce
- cream
- lemon juice
- parsley
- eschalot
- fresh butter
- cayenne pepper
- button mushrooms
- raw yolks of eggs
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