Paprika sauce for pojarski
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | tablespoons | Chopped onion |
| 2 | teaspoons | Paprika |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Thyme |
| ½ | cup | Chicken stock |
| ½ | cup | Heavy cream |
| 2 | teaspoons | Lemon juice |
| 1 | dash | Salt to taste |
| 1 | dash | Ground pepper -taste |
| 1 | teaspoon | Cognac |
| ¼ | cup | Sour cream |
Directions
Melt 1 Tbsp. of butter in a small saucepan and cook the onion until wilted. Sprinkle with paprika, flour, and thyme, stirring. Stir in the chicken stock, using a wire whisk, and simmer about 3 minutes.
Add the cream and bring to a boil. Add the lemon juice, salt, pepper and Cognac. Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Bring just to a boil, but do not boil. Yield: 1½ cups. FROM: "A Feast Made for Laughter" by Craig Claiborne. From *prodigy's Food and Wine Bulletin Board.