| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 2 | c | Light cream |
| 2 | Onions, studded with 3 | |
| Cloves | ||
| 2 | Bay leaves | |
| Salt and pepper — to taste | ||
| Fresh nutmeg, grated — to | ||
| Taste |
INSTRUCTIONS
Melt the butter in a saucepan. Stir in the flour, and cook over low heat for 3 to 4 minutes. Do not brown. In another saucepan, bring the cream just to a boil. Stir the warm cream into the flour mixture, whipping until smooth. Add the onions and bay leaves, and simmer for 20 minutes on low heat. Season with salt, pepper, and nutmeg. Strain the sauce and serve. Makes 2 cups. Recipe By : The Red Lion Inn Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you’re too open minded, your brains will fall out”