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Beets In Mustard Sauce
1 1/2 lb. beets, trimmed
3 Tbsp. unsalted butter
1 Tbsp. flour
1/2 c. chicken stock
3 Tbsp. Dijon mustard
1/4 c. cream
parsley, chopped
salt and pepper
Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4" pieces. Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick. Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. Serves 4.
“It matters not how simple the food -- a chop, steak or a plain boiled or roast joint, but let it be of good quality and properly cooked, and everyone who partakes of it will enjoy it.”
Alexis Soyer 19th century French chef.
The Modern Housewife (1851)
If one pound of spaghetti was layed out in one noodle it would be 300 feet long.
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