Polish Pottery

Serving Dishes Plates and Saucers Table Standards Bakers Etcetera Home Ordering • Recipes
	Central European Recipes  Sample Streamliner Recipes Basil Cream Sauce from The Streamliner Diner Cookbook
	3 whole cloves 1 onion 4 tablespoons butter 3 tablespoons flour 4 cups milk, heated 1 bay leaf 1 1/2 cups fresh basil leaves (3 ounces) 1 clove garlic, minced 1/2 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon pepper Stick the cloves in the onion, sputnik-like, and set aside. In a 2-quart saucepan, heat butter until bubbly. Add the flour and stir to make a smooth paste. Continue to cook, stirring continuously, until the flour starts to turn golden. Add the milk, whisking briskly to avoid lumps. Lower heat. Stir sauce occasionally to avoid scorching. Add the onion and bay leaf, and continue cooking on low heat for 20 minutes. Remove the onion and bay leaf. Purée the basil leaves in a blender or food processor and add to the sauce along with the garlic. Stir to incorporate. Add 1/2 cup Parmesan cheese, salt, and pepper, stirring to melt the cheese. Remove sauce from heat and cover to keep hot. Yield: 4 servings