| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1 | qt | Milk |
| 2 | Bouillon cubes or 2 teaspoons meat extract paste | |
| 1/4 | ts | Fresh onion juice |
| 1 | qt | Finely shredded lettuce; (be sure to cut in chunks and not slices) |
| 1/4 | c | Finely diced radishes |
INSTRUCTIONS
In top of a double boiler, make a white sauce from the first four ingredients. Cook until thickened, stirring occasionally to keep smooth. Add the bouillon cubes and onion juice and stir well. Add the lettuce and let cook over boiling water for 10 minutes. Just before serving, sprinkle the radishes over each bowlful. Serve promptly. Serves 4. Posted to recipelu-digest Volume 01 Number 368 by ncanty@juno.com (Nadia I Canty) on Dec 14, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”