French Maitre D’hotel,* or Steward’s Sauce from Modern Cookery for Private Families by Eliza Acton
Add to half a pint of rich, pale Veal gravy, well thickened with the white roux, a good seasoning of pepper, salt, minced parsley, and lemon-juice; or make the thickening with a small tablespoonful...
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Cooking tools:
- Saucepan
- Whisk
- Measuring cup
Ingredients
- fresh butter
- cayenne
- butter
- eggs
- lemon
- parsley
- salt
- flour
- lemon-juice
- white roux
- pepper
- pale veal gravy
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