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Liaison of Eggs
Beat up the yolks of the eggs into some of the sauce after cooling it, and then pour this in, stirring slowly. Do not put the eggs in with the hot sauce or they will be sure to curdle.
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 › Liaison of Eggs
Beat up the yolks of the eggs into some of the sauce after cooling it, and then pour this in, stirring slowly. Do not put the eggs in with the hot sauce or they will be sure to curdle.