Unsorted

Orange and thyme sauce (for chicken and game)

Orange-and-thyme-sauce-forIngredients:
1 finely chopped shallot
15 g/1/2 oz butter
2 tablespoons fresh thyme or 2 teaspoons dry thyme
100 ml/3 1/2 fl oz thick chicken or game stock
100 ml/3 1/2 fl oz vegetable stock
200 ml/7 oz orange juice
125 ml/5 fl oz creme fraiche
salt and freshly ground pepper

Cream of mushroom sauce (for white meat)

Cream-of-mushroom-sauce-foIngredients:
35 g/1 oz butter (or fat from the meat)
1 finely chopped small onion
150 g/5 oz mushrooms
100 ml/3 1/2 fl oz water
125 ml/5 fl oz cream
2 teaspoons plain flour
salt and freshly ground pepper
1 tablespoon finely chopped parsley

Red wine sauce (for red meat)

Red-wine-sauce-for-red-meaIngredients:
30 g/1 oz butter (or fat from the meat)
2 finely chopped shallots
25 g/1 oz plain flour
250 ml/10 fl oz meat stock
100 ml/3 1/2 fl oz red wine
1/2 teaspoon sugar
salt and freshly ground pepper

Prawn sauce (for fish)

Prawn-sauce-for-fishIngredients:
25 g/1 oz butter
25 g/1 oz plain flour
1/4 litre/ 1/2 pint fish stock
75 g/3 oz Dutch prawns
2-3 tablespoons double cream
salt and freshly ground pepper

Cheese sauce (for vegetables)

Cheese-sauce-for-vegetableIngredients:
25 g/1 oz butter
25 g/1 oz plain flour
1/4 litre/1/2 pint milk
75-100 g/З 1/2 oz mature Gouda (or Cheddar) cheese,
grated
salt and freshly ground pepper
nutmeg (optional)

Vichyssoise Puree the soup in a blender or press through a sieve

sup1Imperial
3 leeks, white part only, thinly sliced
1/2 oz butter
1 lb potatoes, peeled and diced
2 pints hot chicken stock
salt and freshly ground pepper
1/4 pint double cream
1 tablespoon chopped chives


FDRPolls

Your best fast-food restaurant is