| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Hungary, Sauce |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Soft butter |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Milk or water or stock |
| 1 1/2 |
ts |
Good vinegar |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Fresh dill chopped |
| 1/8 |
ts |
Salt |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
Dill grows wild in most Hungarian gardens. Year after year it keeps
reseeding itself. It grows to great heights. Cool green lacey fronds,
pungent with the familiar aroma, waiting to be stripped for sauces and
salads. Mature plants top heavy with seed heads will be hung upside down in
the canning kitchen to dry for squash and pickles. This dill sauce has a
creamed base, is sweet-sour and served hot over boiled beef and vegetables
after the HUNGARIAN BEEF SOUP has been consumed. Also serve hot over boiled
chicken after the HUNGARIAN CHICKEN SOUP has been consumed.
Regards, June Meyer.
You are going to make a basic cream sauce. Start by melting the butter in a
saucepan. Sprinkle the flour over the butter, stir and cook until the
mixture foams up. Do not let it brown. Stir in the milk, water or stock and
cook stirring so no lumps form. When thickened, stir in vinegar, sugar,
fresh dill and salt. Taste and adjust seasoning if needed. Makes over 1
cup. This recipe can be doubled or trippled if more is needed.
If you try one of my recipes please tell me what you think.
Walt
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray <waltgray@MNSINC.COM>
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