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Orange And Mace Sauce
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| Artist: |
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| Categories: |
Tessa's | Tastebuds
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| Yield: |
1 servings
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| Rating: |
0 |
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Ingredients:
- 1/2 sm Onion; finely chopped
- 1 Stick celery; finely chopped
- 1 Orange; cut into julienne
- ; and blanched to
- ; soften , zest of
- The orange; juice of
- 1 Blade mace
- 1 pn Sugar
- 1 tb White wine vinegar
- 1 tb Malmsey Madeira
- 4 tb Dry white wine
- Juices in roasting tin
- 65 g Chilled butter; (2 1/2oz)
- 150 ml Chicken stock; (1/4 pint)
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Procedures:
Fry the onion and celery in a knob of butter until golden. Add the white
wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange
juice, stock and mace broken into 2 or 3 pices and simmer to reduce and
concentrate the flavour.
After removing the guinea fowl from the roasting tin, pour off any excess
fat and then de-glaze the tin with the Maderia and wine, scraping up all
the meaty juices into the liquor. Add the orange stock mixture and bubble
for 4 to 5 minutes to blend the flavours.
Strain into a clean pan and add the blanched zest. Check seasoning. Whisk
in the remaining butter a little at a time to finish the sauce and to give
it a gloss.
Converted by MC_Buster.
Per serving: 146 Calories (kcal); trace Total Fat; (3% calories from fat);
3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1401mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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