[Sca-cooks] Classical Sauces (was Hollandaise); way OOP

[Vincent Cuenca]

Since we're talking classical sauces here, I might as well put this one to
the list.

I'm planning a cold menu for a dinner party later this month, and I'm
preparing a galantine of pheasant as one of the dishes.  Usually I've seen
this dish paired up with either chaud-froid or Cumberland sauce.  One of my
guests is a recovering alcoholic with a pretty sensitive palate, and I'm
concerned that the taste of the port in the Cumberland sauce might set him
off.  Since this gentleman is a former combat instructor for the military,
the idea of wrestling him for a bottle of tequila does not appeal.  I'm not
particularly fond of chaud-froid sauce, so I'm looking for another
fruit-based sauce (without wine) to serve with the pheasant.

Any ideas?

Thanks in advance,

Vicente


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