Author: Top of the Rock Astronaut / Labels:

Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce.


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