| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried Boletus edulis (cepe, |
|
|
Steinpliz, porcino, |
|
|
Borowik) |
| 2 |
c |
Water |
| 2 |
oz |
Chopped, fresh onions |
| 3 |
tb |
Melted butter |
| 3 |
tb |
Flour |
| 1 |
c |
Rich meat stock preferably |
|
|
From the game being used |
| 1/2 |
c |
Dry red wine |
|
|
Salt & pepper to taste |
| 6 |
|
Juniper berries, crushed |
|
|
Fine |
| 2 |
|
Allspice berries, crushed |
|
|
Fine |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Paprika |
| 2 |
oz |
Diced dill pickles |
INSTRUCTIONS
Clean mushrooms thoroughly under brisk running water. Combine the
mushrooms & about 2 cups of water in a saucepan, & bring to a boil.
Then reduce the heat, & let simmer for 30 minutes. Remove
reconstituted mushrooms from broth, & set aside for later addition to
sauce. Prepare a roux: Saute the onions in the butter until they are
almost traansparent; add the flour, & stir for 1 minute. Add the
simmered mushroom extract, strained meat stock, & red wine to the
roux mixture, & stir till blended & slightly thickened. Season with
salt & pepper. Add juniper berries, allspice, mustard, paprika,
reconstituted mushrooms, & dill pickles. Simmer for 5 minutes. Add
salt & pepper. The sauce is now ready to use.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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