| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Parsley |
| 1 |
ts |
Leaf herb (basil, marjoram, thyme) |
| 1/2 |
c |
Flour |
| 3 |
c |
Meat stock (chicken or beef) |
INSTRUCTIONS
Melt the butter in a pan and add the onion. Cook it until tender. Add the
herbs and the flour. At this point it is very thick. Be sure that all of
the flour gets moistened. Pour the stock in all at once and whisk. It is
not neccessary to have the heat too high, the flour will gently fall from
the onions and produce a thick, smooth, and rich gravy that appeares to
have been made with milk. Cook until thick.
Posted to EAT-L Digest 30 Sep 96
From: "Randall D. Gibson" <gibsonr@KIC.OR.JP>
Date: Tue, 1 Oct 1996 16:14:23 +0900
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”