350 g trimmings of roast goose or duck
1 blade of mace
2 onions
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
550 ml brown stock
2 cloves
6 allspice berries
6 small mushrooms
salt and pepper
8 croutes fried bread, 9cm in diameter
1 blade of mace
2 onions
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
550 ml brown stock
2 cloves
6 allspice berries
6 small mushrooms
salt and pepper
8 croutes fried bread, 9cm in diameter
method
1. Cut the meat into neat pieces.
2. Skin and chop the onions finely, melt the butter in a saucepan, and fry the onions until lightly browned.
3. Stir in the flour and cook slowly until nut brown.
4. Stir in the stock and boil for 10 minutes.
5. Tie the spices in muslin and add with the mushrooms to the pan.
6. Season to taste, and simmer gently for 20 minutes.
7. Arrange the pieces of meat neatly on the croutes, remove the spices from the sauce, re-season if required, and pour the sauce over the meat.
8. Serve apple sauce separately.
2. Skin and chop the onions finely, melt the butter in a saucepan, and fry the onions until lightly browned.
3. Stir in the flour and cook slowly until nut brown.
4. Stir in the stock and boil for 10 minutes.
5. Tie the spices in muslin and add with the mushrooms to the pan.
6. Season to taste, and simmer gently for 20 minutes.
7. Arrange the pieces of meat neatly on the croutes, remove the spices from the sauce, re-season if required, and pour the sauce over the meat.
8. Serve apple sauce separately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
