For Chicken Fricassee or Veal Fricassee.
Quantity for 6 Persons.
- 1 small piece of butter
- 2 tbsps. of flour
- 1 pt. bouillon
- 1 tbsp. of lemon juice
- Salt
- 1 pinch of pepper
- ½ wineglass of white wine
Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently.
No. 22—ONION GRAVY.
For Boiled Beef.
Quantity for 6 Persons.
- 1 small piece of butter
- 1 medium-sized onion
- 1 tbsp. of flour
- Salt
- 1 pinch of pepper
- 1 tbsp. of vinegar
- ½ pt. bouillon
Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve.
No. 23—PEARL ONION GRAVY.