Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. Thicken the stock with the roux. In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly. Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 656 (66%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2176mg||670 %|
|Sodium 864.9mg||30 %|
|Potassium 761.6mg||20 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.7g|
|Protein 65.3g||93 %|
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Calories per serving: 1000
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