| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 225 |
ml |
Veal stock or light chicken stock |
| 1 |
tb |
Butter; unsalted |
| 125 |
ml |
Red wine |
| 2 |
|
Sprigs thyme |
| 4 |
|
Shallots |
| 125 |
ml |
Double cream |
| 1 |
tb |
Black peppercorns to taste; crushed |
| 125 |
ml |
Cider; (medium dry) |
| 2 |
|
Cloves garlic |
| 50 |
ml |
Calvados; (optional) |
INSTRUCTIONS
Saute shallots and garlic and add the thyme, red wine and cider and
reduce by half. Add the stock and reduce by half again.
Over a medium heat pour in the cream and reduce until the sauce
begins to thicken. Whisk in the butter. Sieve and keep warm and add
the crushed pepper corns.
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Converted by MM_Buster v2.0l.
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