White Sauce for Fowl
- Neck, gizzard, liver & feet of fowl
- Mutton or veal
- 1 quart water
- Whole peppers
- Salt
- 1/4 lb butter
- Flour
- 2 egg yolks
- 4 ounces cream
Take the neck, gizzard, liver & feet of fowl with a piece of mutton or veal, if you have any, and boil in 1 quart of water with a few whole peppers and salt until reduced to 1 pint. Thicken with butter mixed with flour. Boil for 5-6 minutes (be patient, you rascal). Mix the egg yolks with the cream. Put in the saucepan, shaking on the stove until done.
Submitted by Dec 12, 2009
15 min
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