RecipeSauces and RelishesYield: 1 1/2 cups (twenty 1-tablespoon servings)
Sauce Véronique
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 365. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup chicken broth
- 1/3 cup milk or light cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon finely shredded lemon peel
- a dash of nutmeg
- 1/2 cup seedless green or red grapes, halved
Instructions
- In a medium saucepan bring 1 cup chicken broth to boiling; reduce heat. Boil gently 4 to 5 minutes (you should have 1/2 cup). Combine 1/3 cup milk or light cream, 1 tablespoon all-purpose flour, 1/4 teaspoon finely shredded lemon peel, and a dash of nutmeg. Add to broth. Cook and stir over medium heat till bubbly.
- Stir in 1/2 cup seedless green or red grapes, halved. Cook and stir 1 minute more. Serve with fish or poultry.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative