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Broth Thickened with Eggs
Take enough good game or fowl consomme, and to each half pint add the yolk of one egg, and beat in and thicken it with a little flour.
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Broth Thickened with Eggs
Take enough good game or fowl consomme, and to each half pint add the yolk of one egg, and beat in and thicken it with a little flour.