Recipe - Apple Cider Cream Sauce

4 tablespoon Butter
4 tablespoon Flour
1 qt Heavy cream
3 cup Apple cider
Red pepper
Salt
Sage
One half cup Calvados Brandy

Melt butter. Add flour until blond roux forms. Stir in mixture of heavy
cream and apple cider; reduce by half. Stir in red pepper, salt, and sage
to taste. Cook until thickened, stirring frequently. Add Brandy to
mixture. Bring to a gentle simmer and serve with OysterStuffed Pork Loin
Source: Cajun Revalations: Chef: Brit Shockley

Recipe By : Rhonda Guilbeaux

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip