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

[Gorgeous Muiredach]

>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.

I have with much success used juice concentrates to replace fortified wines
or alcool in sauces.  Use the good stuff, not the "welch concentrate"...