Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp butter or margerine
1/4 cp sliced almonds
1 tsp onion juice
1 tsp finely cut chives
1 tbsp kemon juice
1/4 tsp salt
1/4 tsp pepper
1/16 tsp powdered nutmeg
1 - Melt 1 tbsp butter or margerine in saucepan
2 - Add almonds.
3 - Styir until almonds are lightly browned.
4 - Add remaining butter or margerine.
5 - Stir in onion juice, chives and lemon juice.
6 - Heat to boiling point, stirring gently.
7 - Add seasonings.
Makes about 3/4 cp sauce.
Serve hot over hot fish steaks, broiled chicken or turkey, or reheated
leftover roast veal or lamb. Delicious on asparagus, broccoli, cauliflower