White Court Bouillon
|Flour||1⁄2 Cup (8 tbs)|
|Carrots||3 , coarsely chopped|
|Onions||2 (Each Studded With A Whole Clove)|
|Suet||1⁄4 Pound, finely chopped|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
Mix the flour with enough of the water to form about 1/2 cup [125 ml.] of thin paste.
Put the carrots, onions and bouquet garni into a deep pot.
Pour in the rest of the water and whisk the flour-and-water paste into it.
Add the suet and lemon juice.
Bring the liquid to a boil, cover the pot and simmer for 10 minutes.