| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beverages |
16 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter |
| 1 |
|
Thin slice onion |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Beef broth |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
White wine |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped gherkins |
| 1 |
tb |
Finely chopped onion |
| 1 1/2 |
ts |
Chopped fresh or 1/2 ts Dried chervil leaves |
INSTRUCTIONS
Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over
low heat until melted. Cook and stir onion in margarine until onion is
brown; discard onion. Stir flour into margarine. Cook over low heat,
stirring constantly, until flour is deep brown; remove from heat. Stir in
broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP
SAUCE; 50 CALORIES PER TABLESPOON.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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