Almond Veloute Sauce
Ingredients:
2
tb
Margarine or butter
2
tb
All-purpose flour
1
c
Chicken broth
1/4
ts
Salt
1/8
ts
Pepper
1/8
ts
Ground nutmeg
1/4
c
Slivered almonds, toasted
Method:
Nice with poultry or fish.
Heat margarine in 1-1/2-quart saucepan over medium heat until melted.
Stir in flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in salt, pepper, and nutmeg.
Just before serving stir in slivered almonds.
ABOUT 1 CUP SAUCE; 30 CALORIES PER TABLESPOON.