K
Kathleen Macleo
Guest
Maltese Sauce (Malteser Sosse):
1/2 Blood orange or regular orange 1 green onion, finely
chopped 1 Tablespoon dry white wine 1 Tablespoon white
wine vinegar 3 Tablespoons chicken stock 2 egg yolks,
slightly beaten
2/2 cup butter, cut in small pieces 1 teaspoon lemon juice
Salt White pepper 5 Tablespoons fresh whipped cream *
* 3 to 5 Tablespoons of REAL whipped cream... NO
substitutes.
This sauce needs to be made with extra care. Cut peel from
half the orange, removing only the colored portion. Cut peel
into fine narrow strips. Blanch peel briefly in boiling
water, if desired. Finely chop peel, if desired; set aside.
Juice orange; set aside. In a small skillet, simmer green
onion 5 minutes over low heat in wine, vinegar and stock.
Strain well, discarding green onion; cool slightly. Place
egg yolks and wine mixture in a small enamel-lined saucepan.
Place over hot water or use a double-boiler. Water should be
barely simmering at any time. If mixture is over heated it
will curdle and must be remade from new ingredients. Add
butter, one piece at a time, mixing well and making sure
each piece is fully incorporated before adding the next. If
desired use a whisk to beat butter into yolk mixture. When
all butter has been added, sauce should be fairly thick and
creamy. Add lemon juice, salt, white pepper, balnched orange
peel and juice. Fold in whipped cream before serving. Serve
immediately to prevent sauce from seperating. This sauce is
delicious with delicate fish or vegetable dishes, such as
asparagus. It is also very good with broiled meat.
Makes 4 servings.
"Best of German Cooking" Edda Meyer-Berkhout.
MacLeod Mushrooms: http://groups.yahoo.com/group/Mushroom-
Recipes/ [email protected]
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
1/2 Blood orange or regular orange 1 green onion, finely
chopped 1 Tablespoon dry white wine 1 Tablespoon white
wine vinegar 3 Tablespoons chicken stock 2 egg yolks,
slightly beaten
2/2 cup butter, cut in small pieces 1 teaspoon lemon juice
Salt White pepper 5 Tablespoons fresh whipped cream *
* 3 to 5 Tablespoons of REAL whipped cream... NO
substitutes.
This sauce needs to be made with extra care. Cut peel from
half the orange, removing only the colored portion. Cut peel
into fine narrow strips. Blanch peel briefly in boiling
water, if desired. Finely chop peel, if desired; set aside.
Juice orange; set aside. In a small skillet, simmer green
onion 5 minutes over low heat in wine, vinegar and stock.
Strain well, discarding green onion; cool slightly. Place
egg yolks and wine mixture in a small enamel-lined saucepan.
Place over hot water or use a double-boiler. Water should be
barely simmering at any time. If mixture is over heated it
will curdle and must be remade from new ingredients. Add
butter, one piece at a time, mixing well and making sure
each piece is fully incorporated before adding the next. If
desired use a whisk to beat butter into yolk mixture. When
all butter has been added, sauce should be fairly thick and
creamy. Add lemon juice, salt, white pepper, balnched orange
peel and juice. Fold in whipped cream before serving. Serve
immediately to prevent sauce from seperating. This sauce is
delicious with delicate fish or vegetable dishes, such as
asparagus. It is also very good with broiled meat.
Makes 4 servings.
"Best of German Cooking" Edda Meyer-Berkhout.
MacLeod Mushrooms: http://groups.yahoo.com/group/Mushroom-
Recipes/ [email protected]
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/