Description
Another one of the rich collection of the famous French sauces. This savory sauce will decorate and enrich the taste and aroma of any dish of roasted or boiled meat and vegetables.
Ingredients
-
Potatoes
250 g
-
Pumpkin
250 g
-
Water
-
Salt
-
Allspice
-
Chicken egg
1 piece
-
Bran
2 Tbsp
-
Flour
2 Tbsp
-
Olive oil
-
Butter
1 tsp
-
Broth
1 cup
-
Butter
1 tsp
-
Flour
1 Tbsp
-
Onion
1 piece
-
Dry white wine
0.25 cup
-
Mustard
1 tsp
-
Salt
-
Allspice
-
Tomato paste
1 tsp
Cooking
Potatoes peel and cut into arbitrary pieces.
Add water, salt to taste and cook until light cooking.
Pumpkin also cut and boiled until soft.
Grind into a puree pumpkin and
potatoes.
Mix the potatoes with the pumpkin, adding the melted butter.
Add the egg. Mix thoroughly.
Add the bran and
the sifted flour.
Stir until smooth. Flavoring and salt.
Fry pancakes in a pan with olive oil on both sides.
Pancakes are ready.
Now to make the sauce: onions cut into small cubes and
fry lightly in butter.
Add the flour and once it is browned, add bouillon and dry white wine.
Season with salt and pepper. Boil on low fire for 15-20 minutes. Add pepper, salt, mustard and tomato paste. Stir and simmer for 5 minutes.
Ready! The sauce should be served warm.
Very tasty!
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