5 cups peeled, parcooked pearl onions
3 cups strained brandied cherries
1 1/2 cups brandy from cherries
4 1/2 cups veal reduction
4 1/2 cups chicken stock
butter, salt and parsley as necessary
- gently saute the pearl onions in the butter until they begin to color
- add cherries and cherry brandy; flame and reduce by half
- add stocks and lightly simmer, skimming as needed, for 5 minutes
- to order, mount a 2oz ladle of this sauce with 2 Tbsp butter and 2 tsp chopped parsley
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