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Inspiration for Dinner tonight
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<blockquote data-quote="jay hay-char" data-source="post: 685586" data-attributes="member: 116810"><p>Sorry to go off topic but it's been prompted by all this discussion about Sunday dinners.</p><p></p><p>We've just had roast ham, with roast spuds (or spud, singular, in my case <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" />), green beans, sugar snaps and boiled carrots tossed in butter and cumin (fab, if you've never tried it). We also had parsley sauce. Now as you will know, to make parsley sauce you prepare a classic roux with butter and flour, then stir in milk, bring to the boil and simmer, adding chopped parsley at the last minute. Anybody got any suggestions for an alternative method of thickening the sauce that doesn't involve flour? Would it work with ground almonds? Can you do something with egg yolk? All suggestions welcomed.</p></blockquote><p></p>
[QUOTE="jay hay-char, post: 685586, member: 116810"] Sorry to go off topic but it's been prompted by all this discussion about Sunday dinners. We've just had roast ham, with roast spuds (or spud, singular, in my case :(), green beans, sugar snaps and boiled carrots tossed in butter and cumin (fab, if you've never tried it). We also had parsley sauce. Now as you will know, to make parsley sauce you prepare a classic roux with butter and flour, then stir in milk, bring to the boil and simmer, adding chopped parsley at the last minute. Anybody got any suggestions for an alternative method of thickening the sauce that doesn't involve flour? Would it work with ground almonds? Can you do something with egg yolk? All suggestions welcomed. [/QUOTE]
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