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grated nutmeg
pinch of cinnamon
1 cup thick fresh cream
dash of lemon juice
Melt a third of the butter in a saucepan and cook the onion slices in it; do not let them brown. Add another third of the butter and the flour and blend with a wooden spoon. Gradually moisten this paste with cider until a rather heavy sauce is obtained. Beat the remaining sauce piece by piece into the sauce with a wire whisk and add the seasonings. Just before serving, stir in the thick cream and the lemon juice, heat just to boiling point and pour over meat or vegetables.
Making calvados from apple cider means waiting until the fruit is over-ripe, pressing it until the juice runs, and then distilling it. Most Norman farmers hire the services of a distiller who travels from farm to farm with a portable still.
From the distilled and aged brandy, Normans make a calvados cocktail called
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