Wine sauce in French
Ingredients
2 cups (400 ml), basic sauce of your choice
1 cup (200 ml) based on meat sauces
3/4 cup (150 ml) aromatic red wine
1 onion
1 slice chervil
1 parsley root
1 large apple
pinch of grated nutmeg
3-4 buds cloves
pepper
sugar
lemon juice
25 g butter
4- 5 parsley
salt
Photo
Method
Finely chopped onions, chervil, parsley root and grated apple, a few peppercorns, the basis for wine sauce and cook about 30 minutes on low heat (court sandwiching with a lid). Rub through a sieve, add the basic sauce, nutmeg, cloves and boil for another 10 minutes on low heat in sandwiching cover. Sauce seasoned to taste with salt, sugar and lemon juice. Before serving in the hot sauce put the butter and scatter chopped parsley. * The basic sauce is prepared by one of the following recipes: - Основен dark sauce for meat - Основен dark sauce for meat sauces - I type - Основен dark sauce for meat sauces - II type - Основен dark sauce for grilled meats
Difficulty
Average
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00