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Devilled Sauce

A sauce for grilled chicken, which, when used together with the chicken gives rise to the term "devilled chicken".

ingredients

1/2 pint espagnole sauce
1 small onion
1/2 pint white wine
1 tablespoon wine vinegar
sprig of thyme
small bay leaf
1 tablespoon parsley
cayenne pepper

for the espagnole sauce

1 carrot
1 onion
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
bouquet garni
2 level tablespoons tomato paste
salt and black pepper

method

to make devilled sauce

1. Finely chop the onion and mix with the wine, vinegar, thyme and bay leaf.

2. Bring to the boil and reduce by half. Strain and add to the espagnole sauce.

3. Boil for a few minutes, add the chopped parsley and cayenne to taste

to make espagnole sauce

1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.

2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.

3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.

4. Add the bouquet garni, cover with a lid and set the pan on an asbestos sheet. Simmer for 30 minutes.

5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.

6. Strain the sauce through a sieve, skim off fat, and adjust seasoning.

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