SAUCES; MUSHROOM, RED WINE, FISH AND GAME » SAUCES; MUSHROOM, RED WINE, FISH AND GAME (4 Persons) Print recipe Back to recipes |
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Ingredients |
| MUSHROOM SAUCE 1 jar Larco meat stock 190 ml 2 dl whipped cream 200 gram chestnut mushrooms 1 sprig parsley 1 clove garlic (halved) 1 sprig rosemary 200 gram mini mushrooms 20 gram butter Salt and pepper RED WINE SAUCE WITH SHALLOTS 1 jar Larco meat stock 190 ml 2 dl red wine 1 dl port wine 1 teaspoon mustard 80 gram shallots, fine chopped 30 gram butter into cubes (cold) FISH SAUCE WITH HERBS 1 jar Larco fish stock 190 ml 200 gram sour cream 1 piece star anis 35 gram butter sprigs of herbs (chives, tarragon, chervil, parsley, basil) Salt and pepper GAME SAUCE 1 jar Larco game stock 190 ml 1,5 dl red wine 1,5 dl ruby port 1 teaspoon mustard 1 piece clove 6 piece juniper-berry (cut open) 1 sprig thyme 30 gram butter into cubes (cold) |
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| Preparation | |
| MUSHROOM SAUCE 1. Put all ingredients ready. 2. Clean the mushrooms and cut into pieces. 3. Put the mushrooms in a pan and add the meat stock, whipped cream, parsley, garlic and rosemary and bring it to the boil. Let it all boil down quietly to half. 4. Pass the whole through a fine sieve and bring the sauce to the taste with salt and pepper. 5. Clean the mushrooms (remove the stalks) and bake the mushrooms in butter and bring to the taste with salt and pepper. 6. Whip the sauce with a blender and add the baked mushrooms. To be served with veal or chicken. RED WINE SAUCE WITH SHALLOTS 1. Put all ingredients ready. 2. Put the meat stock, red wine, port, mustard and shallots in a pan to the boil and let the mixture evaporate to half. 3. Stir the butter through the sauce and bring the sauce to the taste with salt and pepper. To be served with entrecote and steak. FISH SAUCE WITH HERBS 1. Put all ingredients ready. 2. Bring the fish stock, sour cream and star anis in a pan to the boil and let it all boil quietly down to half. Pass the whole through a fine sieve. 3. Stir the butter through the sauce and bring the sauce to taste with salt and pepper. 4. Cut the herbs fine. 5. Whip the sauce with a blender and add the herbs to the sauce. To be served with poached fish dishes. GAME SAUCE 1. Put all ingredients ready. 2. Bring the game stock, red wine, port, mustard, cloves, juniper-berries and thyme in a pan to the boil. Let the mixture evaporate to half. 3. Sieve the sauce. 4. Stir the butter into the sauce and bring the sauce to the taste with salt and pepper. To be served with game dishes. |
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