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Classic
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page 249
Method:
Chop fine the parsley and the green onions, and place into a suitable vessel
with the milk, the butter and the flour. Season the whole to taste and boil
until well cooked. If the mixture becomes very thick--before all the ingredients
are fully cooked--add a little more milk to it.
10. PLAIN SAUCE. Sadeh Saltza.
Used for Broiled Meat or Fowls, broiled on spit. Steaks and Minced Meat.
Ingredients:
Dry Onion .................................1, medium.
Broth ....................................1/2 cupful.
Lemon .............................................1.
Salt and pepper, to taste.
Method:
Take the remaining fat of any fried meat or fowl, or the drippings of broiled
meat or fowl, and in it fry the finely chopped onion. Season to taste and after
adding the broth, boil it until one-half of its former quantity remains. Squeeze
the lemon in, before serving.
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