Lemon sauce for boiled fowl | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Lemon-infused milk and butter sauce for boiled fowl, inspired by Mrs. Beeton's 19th-century recipe. Perfect for adding flavor to your poached chicken.
Ingredients
- 1 lemon, with thin skin, if possible
- 400ml milk
- 100g softened butter
- 2 heaped teaspoons flour
- ground white pepper
- pinch ground nutmeg
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