Page:Meier - The Art of German Cooking and Baking.djvu/165



Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the best. Gravies must always be smooth and it is best to strain them through a fine sieve. If you have them ready before the meal, put them into a double boiler. They must neither be too thick nor too thin.


 * 1 oz. butter

¼ small onion

2 tbsps. of flour

¾ pt. of bouillon

1 pinch of salt and pepper

2 yolks of eggs

Preparation: Melt the butter, add the peeled onion and steep a little while, then stir in the flour and bouillon and cook 10 minutes, season with salt and pepper. Beat the 2 yolks of eggs with a little water and slowly stir it into the gravy. Do not boil any more.


 * 1 oz. of butter

2 tbsps. of flour

½ pt. of fish stock, chicken or veal broth

1½ tsps. of lemon juice, for fish

2 tbsps. white wine, for chicken

Salt

2 yolks of eggs

¼ cup of cream

Preparation: Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under No. 1.

Remarks: If the gravy is for chicken or veal with rice, season it, with white wine.