Rutabaga Sauce

Peel 300 g of rutabaga, cook it in water until done and rub it through a sieve. Add 1 tbsp of sugar and 2 tbsp of butter to the puree and cook until it thickens. Cool rutabaga puree, beat into it one egg whites, then pour in lemon juice, add lemon zest, and whip it again. Serve this sauce with fried or braised meat, game birds or poultry.

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