- One-half cup of thick cream Sauce,
- Yolks of two eggs,
- One teaspoon of grated onion,
- Three tablespoons of butter.
- Blend well, and now add
- One teaspoon of salt,
- One-half teaspoon of white pepper,
- One-half teaspoon of paprika,
- Juice of one lemon.
Stir constantly until scalding hot. This Sauce will not curdle if left standing for a few minutes.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss