Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS

LEMON SAUCE

Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or yolk of egg. Mostly used for stewed poultry.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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