| Description | | White sauce is served with the dishes, made from boiled or baked meat (pork, lamb, veal, rabbit). It is even great with fish. |  | | Method | | Melt butter and stir in flour and stew, stirring regularly, don’t let burning. Cool the flour until 60C and pour in a half hot broth and stir until homogenous, then add chopped parsley and onion and cook for 25-30 minutes. At the end season to taste. Strain the broth, mash boiled vegetables and bring to a boil. When it is ready, dress with butter.
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| | Ingredients | | 2-3 tb flour.1 c meat broth.1 bunch of parsley with roots.100 g butter.salt and pepper to taste.1 ea onion. |
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