Egg Sauce for Calf’s Head


  • Veal gravy, ½ pint
  • flour, oz.
  • butter, 2 oz.
  • minced parsley, 1 dessertspoonful
  • lemon-juice, 1 teaspoonful
  • little cayenne
  • eggs, 3 to 4.


This is a provincial sauce, served sometimes with fish, and with calf’s head likewise. Thicken to the proper consistence with flour and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs.