Fettucine With Citron Cream Sauce

This weapon is good at all points, good for defense and for attack, to guard our whole person or to strike through the joints and marrow of the foe. Like the seraph’s sword at Eden’s gate, it turns every way. You cannot be in a condition that the Word of God has not provided. The Word has as many faces and eyes as providence itself. You will find it unfailing in all periods of your life, in all circumstances, in all companies, in all trials, and under all difficulties. Were it fallible, it would be useless in emergencies, but its unerring truth renders it precious beyond all price to the soldiers of the cross.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	c	Milk
2	T	Butter
2	T	Flour
1	T	Lemon zest
1	T	Capers, roughly chopped
1	T	Absolut Citron vodka
1	T	Lemon juice
1		Zucchini, julienned
2	ds	Worcestershire sauce
1	lb	Fettucine
		Salt, to taste
		Pepper, to taste

INSTRUCTIONS

Scald milk in a small saucepan. Melt butter. Add flour and cook two to
three minutes, whisking constantly. Add warmed milk and cook five more
minutes, stirring frequently. Stir in remaining ingredients and heat
through. Cook fettucine according to package instructions. Top
fettucine with about 1/2 cup sauce and garnish with finely chopped
parsley.  Posted to rec.food.recipes by [email protected] (Sandra Vigil)
on 1994v,  .

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