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2 tbsp. margarine
Melt the margarine and stir in the flour. Cook for about 2-3 minutes until the flour begins to turn beige.
Gradually stir in the chicken stock and cook until thickened a little. Add the lemon juice and the squeezed lemon rinds and simmer for 5 minutes.
Remove from the heat, discard the lemon halves, and add the parsley and cilantro.
Serve with salmon patties.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
2 tbsp. flour
1-1/2 cups chicken stock (may be made with 1 rectangular chicken bouillon cube and 1-1/2 cups water)
Juice of 1 lemon plus the squeezed lemon rinds
1 tbsp. chopped parsley
1 tbsp. chopped cilantro