for Egg Omelettes|
Gravy for Egg Omelettes
1 c Meat stock
2 tb Corn starch, dissolved in
1/4 c Water
Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.