(2). 2 tablespoonfuls of fine wheatmeal,1 oz. of butter,6 eschalots chopped fine,3 bay leaves,1/2 a lemon (peeled) cut in slices,pepper and salt to taste. Brown the meal with the butter;add water enough to make the sauce the thickness of cream;add the eschalots,lemon,bay leaves,and seasoning. Let all simmer 15 to 20 minutes;strain,return the sauce to the saucepan,and boil it up before serving.
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