Egg sauce Shodo for cold meats
Ingredients
1 cup (200 ml) strong broth
1 cup (200 ml) vegetable broth
6 eggs
1 tbsp (10 g) sugar
1/2 tsp (3 g) salt
lemon juice
1 tbsp (10 g) chopped leek
Photo
Method
Yolks of eggs and other ingredients without lemon juice are mixed thoroughly and heated gradually with constant stirring until the mixture begins to thicken. Place in a bowl with cold water (or ice) and stir until it cools down, seasoned to taste with lemon juice before serving sprinkle with chopped leek.
Difficulty
Average
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00