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

[Jim Fox-Davis]

Nambeanntan at aol.com wrote:

>--
>[ Picked text/plain from multipart/alternative ]
>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've seen variations on Annan's Hungarian recipe with rasperries,
lingonberries or even black currants, which are a favorite flavor of mine.

Jared

>>
>>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
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>>