Name: Sauces for Tongue
Ingredients: 5 Kumquats; 3 Bay leaves; 9 Whole cloves; bruised; 3/4 pt Stock, pref. from tongue; 1 lg Orange (juice only); 2 ts Lemon juice; 1 tb Tarragon vinegar; 3/4 oz Butter; 2 tb Flour; Salt and pepper; 4 tb Thick cream; 1 Garlic clove; 1 oz Parsely; chopped; 1/2 oz Chives; 1 1/2 oz Capers; 1 sm Lemon; juice & zest only; 8 fl Oil; Black pepper

The supreme test of goodness is not in the greater but in the smaller incidents of our character and practice; not what we are when standing in the searchlight of public scrutiny, but when we reach the firelight flicker of our homes; not what we are when some clarion-call rings through the air, summoning us to fight for life and liberty, but our attitude when we are called to sentry-duty in the gray morning, when the watch-fire is burning low. It is impossible to be our best at the supreme moment if character is corroded and eaten into by daily inconsistency, unfaithfulness, and besetting sin.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	British	Sauces, Meats	1	Servings

INGREDIENTS

5		Kumquats
3		Bay leaves
9		Whole cloves; bruised
3/4	pt	Stock, pref. from tongue
1	lg	Orange (juice only)
2	ts	Lemon juice
1	tb	Tarragon vinegar
3/4	oz	Butter
2	tb	Flour
		Salt and pepper
4	tb	Thick cream
1		Garlic clove
1	oz	Parsely; chopped
1/2	oz	Chives
1 1/2	oz	Capers
1	sm	Lemon; juice & zest only
8	fl	Oil
		Black pepper

INSTRUCTIONS

FOR SPICED KUMQUAT SAUCE
FOR PARSLEY & CAPER SAUCE
FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put
them into a pan with the bay leaves, cloves, stock, orange juice, lemon
juice and tarragon vinegar. Bring very slowly to the boil. Add a little
salt and pepper, cover and set aside for 20 minutes to infuse. Strain,
reserving the kumquats, liquid and spices separately. Make a smooth sauce
with the butter, flour and cooking liquid. Return spices to the pan and
simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to
stop a skin from forming. By the end of this time, the sauce should be the
consistency of cream; if necessary boil it hard for 2-3 minutes to reduce
and thicken it a little. Strain to extract the spices, stir in the cream,
then the kumquats. Reheat gently, adding a few pinches of ground cloves,
more lemon juice and other seasonings to taste.
FOR PARSLEY & CAPER SAUCE:  Crush the garlic clove with a little salt. Then
process it briefly with the chopped parsley, chives and capers. Add the
lemon juice and zest, and the oil and whizz again until the mixture is
reduced to a thickened fragrant green puree. Add a coarse grinding of black
pepper and leave it for 1 hour or so to allow the flavours to blend.
Source: Philippa Davenport in "Country Living" (British), December 1988.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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