| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cajun | Sauces, Seafood | 10 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 | qt | Heavy cream |
| 3 | c | Apple cider |
| Red pepper | ||
| Salt | ||
| Sage | ||
| 1/2 | c | Calvados Brandy |
INSTRUCTIONS
Melt butter. Add flour until blond roux forms. Stir in mixture of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste. Cook until thickened, stirring frequently. Add Brandy to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin Source: Cajun Revalations: Chef: Brit Shockley Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”