Directions:
- Put butter in saucepan, add flour and brown slowly, stirring constantly.
- Slowly add the consommé and bring to a boil.
- Add thyme, carrot, onion, celery, bay leaf and grated lemon rind.
- Simmer slowly for 30 minutes.
- Add cayenne, salt and pepper to taste and simmer another 10 minutes.
- Add jelly and return sauce to boiling point.
- Serve hot with venison.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.2 Kcal (399 kJ) | ||
| Calories from fat | 20.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 180.22mg | 8% | |
| Potassium | 116.7mg | 2% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.74 Kcal (346 kJ) | ||
| Calories from fat | 17.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 3% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 2% | |
| Sodium | 156.63mg | 8% | |
| Potassium | 101.43mg | 2% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 1.53g | 7% | |
| Dietary Fiber | 1.21g | 6% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 6.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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