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

[Nambeanntan at aol.com]

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In a message dated 7/18/2002 11:52:34 AM Eastern Daylight Time,
bootkiller at hotmail.com writes:


> So I'm looking for another
> fruit-based sauce (without wine) to serve with the pheasant.
>
> Any ideas?
>

I have a recipe for Hungarian pheasant that says take pan drippings remove
fat, bring to a boil and add 3 tablespoons red currant, taste for seasonings
and pour into a sauceboat.  Says you could serve a bread sauce also.
Bread sauce
stud an onion with 2 cloves and bring to a boil with 2 cups milk, pinch
cayenne, salt cook for 5 minutes and strain. Add 1 cup fresh breadcrumbs or
enough to thicken the milk. Correct the seasonings with salt.  for a richer
sauce finish with butter or cream.  If you wanted a fruity version, 1 cup
preserved gooseberries may be heated, drained and added to the finished sauce.
Gotta love Gourmet.

YIS
Ld Annan nam Beanntan
Shire of Brineside Moor
Trimaris