Name: Sorrel Sauce
Ingredients: 300 ml Fish stock; 80 ml Dry white wine; 40 ml Vermouth; 400 ml Double cream; 2 Shallots; finely chopped; 1 bn Sorrel leaves; shredded; Lemon juice

My calling is sure. My challenge is big. My vision is clear. My desire is strong. My influence is eternal. My impact is critical. My values are solid. My faith is tough. My mission is urgent.My purpose is unmistakable My direction is forward. My heart is genuine. My strength is supernatural. My reward is promised And my God is real. I refuse to be dismayed, disengaged, disgruntled, discouraged, or distracted. Neither will I look back, stand back, fall back, go back or sit back. I do not need applause, flattery, adulation, prestige, stature or veneration. I have no time for business as usual, mediocre standards, small thinking, normal expectations, average results, ordinary ideas, petty disputes or low vision. I will not give up, give in, bail out, lie down, turn over, quit or surrender. I am a minister. That is what I do.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Antony’s, Scotland	1	servings

INGREDIENTS

300	ml	Fish stock
80	ml	Dry white wine
40	ml	Vermouth
400	ml	Double cream
2		Shallots; finely chopped
1	bn	Sorrel leaves; shredded
		Lemon juice

INSTRUCTIONS

In a saucepan over a high heat place the fish stock, white wine, vermouth,
and shallots. Reduce by half.
Add the double cream and boil until the sauce coats the back of a spoon.
Just before serving throw in a handful of shredded sorrel and season with
salt, pepper and a squeeze of lemon juice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”