A very rich sauce delicious served on toast points or in patty shells. Small portions would make a good appetizer. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (248) g
Servings Per Recipe: 10
Calories: 531.9
Calories from Fat 414 g 78 %
Total Fat 46.1 g 70 %
Saturated Fat 23.9 g 119 %
Cholesterol 218.5 mg 72 %
Sodium 343.4 mg 14 %
Total Carbohydrate 4.5 g 1 %
Dietary Fiber 0 g 0 %
Sugars 0.4 g 1 %
Protein 19.8 g 39 %