Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup hot White Sauce
  • 2 yolks of eggs


Pour the White Sauce, gradually over the beaten yolks and cook slowly until thick, stirring constantly, or add a little cold water to the beaten yolks and stir slowly into the gravy. Two tablespoons of wine may be added to flavor it. Serve at once, hot, over cooked