Preparation:
In small, heavy saucepan, heat butter. Add onions and cook until slightly browned. Sprinkle with flour. Stir in consommé, wine, and vinegar. Bring to boil. Add mustard and cook until smooth, stirring constantly. Simmer for 10 minutes, stirring occasionally. Correct seasoning. Add pickle and continue simmering for 5 minutes more.
Good with red meat, excellent with pork and tongue.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
