| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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