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Sauce Parisienne for Eggs and Chicken
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2 Tbls. flour
1 egg yolk
1/2 tsp. nutmeg
1 cup chicken broth
2 Tbls. margarine, melted
2 Tbls. light cream
1 tsp. lemon juice
hint chives
hint tarragon
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Boil all but the cream, margarine and lemon juice for a minute. Then stir in cream, margarine, and lemon juice. Serve warm.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Anne F. Spackman
United States |
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| This recipe has been viewed 3666 times. |
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