Sos Koperkowy


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 6 ozs. of meat glaze
  • 1 tablespoon of fresh cream
  • ozs. of butter, the same of flour
  • ½ a chopped onion
  • 2 yolks of eggs, a handful of dill, salt and pepper.


Brown the flour in the hot butter, add the meat glaze gradually, the chopped onion, the cream, the chopped dill and season with salt and pepper. Simmer for 10 minutes, stirring constantly. Add the yolks of egg, previously mixed in a basin with a few tablespoons of the sauce, and simmer for a few minutes longer without boiling.