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Sauce A La Maitre D`Hotel

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Title: Sauce A La Maitre D`Hotel
Categories: Wildgame, Sauces
Yield: 1 servings

1 T Butter
1 pt Consumme, hot
1 T Flour
1/2 ea Lemon, juice of
1 ea Egg yolk, well beaten
1 T Parsley, chopped

Blend flour and butter in sauce pan and then add other ingredients
except egg. Let cook 15 minutes; remove from fire, cool slightly, and
stir in egg. Serve with baked Sheepshead. Also for: Recommended for
Pompano and Spanish Mackerel Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

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