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Roast Garlic-horseradish Sauce

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CATEGORY CUISINE TAG YIELD
Meats Import 4 Servings

INGREDIENTS

2 T Olive oil
10 Cloves garlic, peeled
4 White mushrooms, cleaned and
sliced
4 Shallots, peeled and chopped
1/2 lb Roasted lamb bones
2 t Cracked black pepper
1 Fresh thyme
2 c Chicken stock
1 c Veal demi-glace
1/4 c Grated fresh horseradish
Salt to taste
Fresh lemon juice, to taste

INSTRUCTIONS

Preheat oven to 350 degrees.  Heat 1 tablespoon oil in a small
ovenproof saute pan over medium  heat. When hot, add garlic cloves and
saute for 4 minutes or until  golden brown. Place in preheated oven and
roast for 10 minutes,  stirring occasionally to prevent burning. Remove
from oven. Remove  garlic from pan and allow to cool. Set aside until
ready to use.  Place remaining 1 tablespoon oil in a large saucepan
over medium  heat. When hot, add mushrooms and saute for 1 minute. Add
shallots,  lamb bones, and pepper and saute for 1 minute. Add thyme,
chicken  stock, and demi-glace and bring to a boil. Skim off scum.
Lower heat  and simmer for 20 to 30 minutes or until sauce is reduced
by  one-third. Remove lamb bones and strain into a small saucepan. Add
roasted garlic and grated horseradish. Bring to a boil, and remove
from heat. Let sauce sit for 5 minutes to capture as much flavor from
the garlic andhorseradish as possible. Season with salt and lemon
juice. Keep warm until ready to serve.  Yield: 4 servings  Formatted by
suechef@sover.net  Recipe by: DEAN FEARING #HE1A06  Posted to MC-Recipe
Digest V1 #792 by Sue <suechef@sover.net> on Sep  19, 1997

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“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 3.6mg
Sodium: 292.9mg
Potassium: 208.3mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 3.5g
Protein: 3.7g


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