| 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 vigil@esca.com (Sandra Vigil)
on 1994v, .
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