Basle Flour Soup
60 g Butter
80 g Plain flour
1 1/2 l Stock
Melt the butter (moderate heat) and, stirring constantly, cook the flour to
a chestnut brown. Remove the pan from the heat, add the warmed stock, mix
well and simmer without a lid on a low heat for 45 minutes. Season with
ground nutmeg and pepper. Serve with grated cheeese.
NOTE: Until quite recently it was said that a young woman could not get
married until she could prepare a perfect flour soup.
Posted by Alex Comerford. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini