Recipe - Piquant Sauce

2 tablespoon Margarine or butter
1 Thin slice onion
2 tablespoon Allpurpose flour
1 cup Beef broth
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth cup White wine
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped gherkins
1 tablespoon Finely chopped onion
1 One half teaspoon Chopped fresh or One half ts
Dried chervil leaves

Try with beef, veal or fish. Heat margarine in 11/2quart saucepan over
low heat until melted. Cook and stir onion in margarine until onion is
brown; discard onion. Stir flour into margarine. Cook over low heat,
stirring constantly, until flour is deep brown; remove from heat. Stir in
broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP
SAUCE; 50 CALORIES PER TABLESPOON.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini