Recipe for Piquant Sauce


2 tablespoon margarine or butter
1 thin slice onion
2 tablespoon all-purpose flour
1 cup beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped gherkins
1 tablespoon finely chopped onion
1 1/2 teaspoon chopped fresh or 1/2 ts dried cherv; il leaves


Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP SAUCE; 50 CALORIES PER TABLESPOON.

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