Luckytrim
03-01-2009, 01:01 PM
-EGG AND LEMON SAUCE-
1 1/2 cups Stock
Juice of 1 Lemon
1 tablespoon Corn flour
Salt
3 Eggs separated
Freshly ground white pepper
Bring stock to the boil. Mix corn flour to a paste
with a little cold water and add to stock, stirring until thickened and
bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff,
add egg yolks and continue beating until light and fluffy. Add lemon juice
gradually, beating constantly. Gradually pour in boiling, thickened stock,
beating constantly. Return sauce to pan and cook, stirring constantly, over low
heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove
from heat and continue to stir for 1 minute. Season to taste.
Use this for Lamb chops or racks; also good over prepared artichoke hearts.
1 1/2 cups Stock
Juice of 1 Lemon
1 tablespoon Corn flour
Salt
3 Eggs separated
Freshly ground white pepper
Bring stock to the boil. Mix corn flour to a paste
with a little cold water and add to stock, stirring until thickened and
bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff,
add egg yolks and continue beating until light and fluffy. Add lemon juice
gradually, beating constantly. Gradually pour in boiling, thickened stock,
beating constantly. Return sauce to pan and cook, stirring constantly, over low
heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove
from heat and continue to stir for 1 minute. Season to taste.
Use this for Lamb chops or racks; also good over prepared artichoke hearts.