thick.
Youvarlakia, or little meat
rissoles, served in this sauce are not
to be despised, and, as the standby
of every Greek cook, how different
from the bottled horror and the
stickfast of English cooking.
SAUCE CHEVREUIL
2 glasses of red wine (Burgundy if
possible), 1½ glasses of stock or meat
essence, 2 tablespoons vinegar, 2 level
tablespoons sugar, 4 or 5 tablespoons
red-currant jelly, 2 tablespoons flour, 2
tablespoons butter or lard, half a
lemon, a good pinch of pepper.
Put into a saucepan 1½ glasses
of the red wine, the vinegar, the