This recipe was sent to me by a restaurant owner in the Philadelphia area. I tried it
and it's good enough to share. Use it over any veal or chicken cutlet recipe, especially Pojarsky.
Check out Ruth Dondanville's
site for more recipes.
2 T butter
¼ c minced onion
2 T flour
2 t sweet paprika (or a little more, to taste)
½ c chicken broth
½ c heavy cream
1 T brandy
salt and pepper to taste
Saute onion in butter until soft. Sprinkle over flour and paprika and cook,
stirring, 2-3 minutes. Add chicken broth and cream and stir until mixture
begins to boil. Add brandy and season to taste.
Sauce may be made ahead and reheated, in which case add lemon juice just