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Calf's Head Sauce

4 servings

Ingredients

• chopped shallots or onions (a little)
• butter (a little)
• 2 tbsp flour
• beef broth (as needed)
• brown jus (as desired)
• carrots (a little)
• parsley roots (a little)
• 1 pcs bay leaf
• 1 pinch cayenne pepper
• 1 piece lemon zest
• seedless lemon slices (a few)
• 1 piece butter (last)
• sugar (a little)
• salt (as needed)
• 1 glass Madeira or white wine

Instructions

1. Brown chopped shallots or onions in butter, add two tablespoons of flour, and stir the browned flour smooth with beef broth.
2. If you have some brown jus, add that too.
3. Let the sauce cook for half an hour with a little carrots, parsley roots, a bay leaf, a pinch of cayenne pepper, and a piece of lemon zest.
4. Then strain through a sieve and add a few seedless lemon slices, a piece of butter, a little sugar, and any missing salt.
5. As soon as the sauce boils, add another glass of Madeira or white wine.

Modernized from a treasured 19th-century German cookbook.