| 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
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