| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 3 | tb | Chopped onion |
| 2 | ts | Paprika |
| 1 | tb | Flour |
| 1/2 | ts | Thyme |
| 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 2 | ts | Lemon juice |
| 1 | ds | Salt to taste |
| 1 | ds | Ground pepper -taste |
| 1 | ts | Cognac |
| 1/4 | c | Sour cream |
INSTRUCTIONS
Melt 1 Tbsp. of butter in a small saucepan and cook the onion until wilted. Sprinkle with paprika, flour, and thyme, stirring. Stir in the chicken stock, using a wire whisk, and simmer about 3 minutes. Add the cream and bring to a boil. Add the lemon juice, salt, pepper and Cognac. Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Bring just to a boil, but do not boil. Yield: 1 1/2 cups. FROM: "A Feast Made for Laughter" by Craig Claiborne. From *prodigy's Food and Wine Bulletin Board. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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