Page:Meier - The Art of German Cooking and Baking.djvu/172




 * 1 small piece of butter

½ tbsp. of sliced onion

1½ tbsp. of flour

½ pt. of bouillon

1½ tbsps. of vinegar

Salt

1 pinch of pepper

2 yolks of eggs

2 tbsps. of small pearl onions

Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer.


 * 1 piece of butter

2 tbsps. of sliced onion

1½ tbsps. of flour

¾ pt. of bouillon

¼ tsp. of meat extract

Salt, pepper

½ tbsp. of vinegar

1 tsp. of sugar

2 small chopped pickles

Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb.


 * 1/10 lb. of butter

2 tbsps. of flour

¾ pt. of bouillon

1 cup of Burgundy, red wine or Madeira

Salt

1 clove

1 bay-leaf

1 lemon slice

1 tbsp. lemon juice

1 tsp. sugar

½ tsp. meat extract

6 pepper-corns

Preparation: Brown the butter and flour, add the bouillon and all the other ingredients.

Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth.