|
Classic
Cook Books
< last page | next page >
page 251
12. SAUCE A LA TARTAR. Tartar-Saltza.
Special for Roasts and Steaks.
Ingredients:
Butter .............................2 tablespoonfuls.
Carrot ....................................1, medium.
Dry Onions ...........................4 to 5, medium.
Laurel Leaves................................3 to 4.
Flour ..............................2 tablespoonfuls.
Broth .................................1 1/2 cupfuls.
Salt and pepper, to taste.
Method:
Fry in the butter, the finely cut carrot, the onions, and the laurel leaves.
Then add the flour and stir continually. After a few minutes' frying of the
flour, add the broth, season to taste and boil for 15 to 20 minutes. When done,
pass the whole through a metal sieve and serve.
13. BUTTER SAUCE. Tereh Yagh Saltza.
Used with Roasts and Minced Meat.
Ingredients:
Butter .............................2 tablespoonfuls.
Lemon .............................................1.
Salt and pepper, to taste.
< last page | next page >
Classic
Cook Books
|
