1 lb. acorn meal
4 cups chicken or veal stock
2 tbsp. butter
2 tbsp. all-purpose flour
2 cups milk
1 tsp. ground coriander
1 tsp. lemon juice
1/4 cup sherry
salt, to taste

Cook the Acorn meal until tender in veal or chicken stock, then put into a food processor and blend until smooth.

Prepare a cream sauce by combining butter, flour, and milk. Add Acorn meal and chicken or veal stock in which they were cooked; season with coriander, lemon juice, sherry and salt. Serve warm.

TO MAKE ACORN MEAL:

Make meal by grinding dry, raw acorn kernels (after shelling). Mix with boiling water and press out liquid through a cheesecloth. With very bitter acorns, repeat this process several times. Spread meal on a tray and thoroughly dry in oven at 250°F.

Submitted by: Dr. Alva Irish