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Acasa

Sos alb din supa de pasare

pt. 1 kg produs finit
— unt 0,100 gr
— faina 0,125 gr
— supa de pasare 0,750 ml
— frisca 0,100 ml
— esenta de ciuperci (de la ciuperci conservate ) kg 0,050
— lamiie 0,150
— oua (4 galbenusuri) 0,100
- sare

Faina se cerne si se dizolva in 100 g supa de pasare. Ouale se spala, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Galbenusurile se amesteca cu frisca pentru omogerizare.
Untul (75 g) se topeste intr-o cratita si se adauga faina dizolvata. Se amesteca continuu, adaugind treptat supa, sare, esenta de ciuperci si se fierb circa 10 minute. Se adauga galbenusurile continuind fierberea circa 15 minute. Daca sosul prezinta aglomerari, se strecoara prin etamina. Se adauga sucul de lamaie.Se adauga la suprafata bucati de unt (25 g), pentru a nu forma crusta. Se mentine la cald.

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