It is necessary: 0,5 l of a broth, 100 g a drawn butter or chicken fat, 200 g kernels of walnuts, 300 g onions, 1 item a flour spoon, 5 yolks, 100 g wine vinegar, 1 segment of garlic, a clove, cinnamon, paprika.

Onion small to chop and slightly passirovat’ with oil or the fat which has been removed from a chicken broth. Without removing onion from fire, gradually to enter into it a flour, stirring slowly thus with a wooden pallet knife, then, without stopping stirring, to pour in a thin stream the hot filtered broth.

the received mix to cook 10—15 minutes of the Kernel of walnuts to pound with garlic before formation of homogeneous weight, in weight to add a ground cloves, cinnamon, paprika, yolks and wine vinegar, all carefully to pound and heat up at constant stirring, adding gradually a mix from onion, a flour and a broth.

without bringing to the boil, sauce to remove from fire. Nut sauce submit to a hen and the turkey hen.

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