Egg Sauce I

Egg Sauce I

Ingredients:
2 tablespoons butter
1 cup Brown Stock
1/2 slice onion
1/4 teaspoon salt
3 tablespoons flour
1/8 teaspoon pepper

Directions:
Cook onion in butter until slightly browned; remove onion and stir butter constantly until well
browned; add flour mixed with seasonings, and brown the butter and flour; then add stock
gradually, bring to the boiling−point, and let boil two minutes.
16
Brown Sauce II (Espagnole)
1/4 cup butter
Sprig of parsley