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Egg and Lemon Sauce

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Recipe Ingredients

* 2 eggs
* lemon juice
* 1 cup of boiling stock (of meat or chicken).
* Optional: Spoon(s) of flour, for thickening the sauce

Cooking Procedures

Beat the eggs with the lemon juice. Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce. Continue stirring until the sauce thickens. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

juice. 1 cup sugar. 1/2 cup water. Beat the eggs separately; fold the whites of the eggs in last. Cook in any wheatless crust. Mrs. Skeen. LEMON PIE 2 lemons (grated rind and juice). 1 tblsp. cornstarch. 1/2 cup sugar. 3 eggs (yolks). Butter substitute size of walnut. 2 cups water. Cook in double boiler until mixture thickens. Remove from fire, and when cooled pour into previously baked crust. Add meringue made of: 3 eggs whites, well beaten. 3 tblsp. sugar. Return to oven, to br

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