294 White sauce for boiled veal, chicken, or turkey, or even for fish

Name: White sauce for boiled veal, chicken, or turkey, or even for fish (Sous beljy k varenoj teljatine, kuritse ili indejke i dazhe rybam)
Cuisine: Russia
Ingredients: [3 glasses bouillon]; (parsley, dill); (parsley, dill); (15–20 marinated gooseberries); 1–1½ glasses sour cream; ⅔ glass flour; 1½ spoons butter

Sous beljy k varenoj teljatine, kuritse ili indejke i dazhe rybam

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

1½ spoons butter
⅔ glass flour
1–1½

Europe
Russia
Sauce
Eastern Europe

Method

Mix ⅔ glass flour with 1½ spoons melted butter, fry lightly, and dilute with 3 glasses of strained turkey