Preparation time: 10 min. Total time 20 min.
Ingredients (for 3-4 people) :
- 1 small onion, finely chopped
- 2 tablespoons flour
- 20 g butter
- 2 dl white wine
- 2 dl veal stock
- 2 dl crème fraîche
- 1 tablespoon chopped parsley or chopped chives
- 1 sprig flat-leaf parsley
- 1 tablespoon whipping cream
- salt and pepper
Preparation:
Make a blond roux with the flour, butter and onion.
Moisten with 1 dl white wine and add stock and crème fraîche.
Season with salt and pepper. Bring to the boil.
Remove from heat, add another 1 dl of white wine and sprinkle with chopped chives.
Garnish with a tuft of whipped cream and a sprinkling of flat-leaf parsley.
Serve hot with a slice of bacon or toast.