Ogden Daily Standard | 1909-03-29 | Page 3 | Sauce for Game

Sauce for Game. Suitable for roast quail, croquettes or chicken. Heaping lablespoonful of butter, tablespoonful sifted flour; rub well together. to-gether. Half a pint of broth, two tea-spoonfuls tea-spoonfuls mushroom, two teaspoon-fuls teaspoon-fuls catsup, two tablespoonfuls cream, two teaspoonfuls lemon juice. Put on to boil, stirring well. Then add yolks of two eggs, beaten light, constantly stirring, and never allow to boll or it will curdle. When thickened by the eggs, serve, or place in hot water until un-til wanted.