sugar and the lemon, peeled and
cut into dice. Mix the jelly into this
preparation and boil until it is
reduced by half. Meanwhile
prepare a brown roux with the
butter and flour, add the stock and
the rest of the wine and cook
slowly for 20 minutes. Mix the two
preparations, put through a fine
sieve and reheat.
SAUCE PIQUANTE
In oil, butter, or dripping fry a
sliced onion until it is golden, then
add a wineglass of vinegar and 2
cups of the stock of whatever meat
the sauce is to be served with. Add