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Maltese Sauce (malteser Sosse)

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Vegetables, Eggs, Dairy German Fish, German, Meats, Sauces, Vegetables 4 Servings

INGREDIENTS

1/2 Blood orange or reg. ogange
1 Green onion, finely chopped
1 T Dry white wine
1 T White wine vinegar
3 T Chicken stock
2 Egg yolks, slightly beaten
1/2 c Butter, cut in small pieces
1 t Lemon juice
Salt
White pepper
5 T Fresh whipped cream *

INSTRUCTIONS

to 5 tablespoons of REAL whipped cream...NO substitutes.  This sauce
needs to be made with extra care. Cut peel from half the  orange,
removing only the colored portion. Cut peel into fine narrow  strips.
Blanch peel briefly in boiling water, if desired. Finely chop  peel, if
desired; set aside. Juice orange; set aside. In a small  skillet,
simmer green onion 5 minutes over low heat in wine, vinegar  and stock.
Strain well, discarding green onion; cool slightly. Place  egg yolks
and wine mixture in a small enamel-lined saucepan. Place  over hot
water or use a double-boiler. Water should be barely  simmering at any
time. If mixture is over heated it will curdle and  must be remade from
new ingredients. Add butter, one piece at a time,  mixing well and
making sure each piece is fully incorporated before  adding the next.
If desired use a whisk to beat butter into yolk  mixture. When all
butter has been added, sauce should be fairly thick  and creamy. Add
lemon juice, salt, white pepper, balnched orange peel  and juice. Fold
in whipped cream before serving. Serve immediately to  prevent sauce
from seperating. This sauce is delicious with delicate  fish or
vegetable dishes, such as asparagus. It is also very good  with broiled
meat. Makes 4 servings.  "Best of German Cooking" Edda Meyer-Berkhout.

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