Recipe - Roast Garlic-Horseradish Sauce

2 tablespoon Olive oil
10 Cloves garlic; peeled
4 lg White mushrooms; cleaned and
cut or sliced up
4 lg Shallots; peeled and chopped
One half pound Roasted lamb bones
2 teaspoon Cracked black pepper
1 bn Fresh thyme
2 cup Chicken stock
1 cup Veal demiglace
One fourth cup Grated fresh horseradish
Salt to taste
Fresh lemon juice; to taste

Preheat oven to 350 degrees.

Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When
hot, add garlic cloves and saute for 4 minutes or until golden brown. Place
in preheated oven and roast for 10 minutes, stirring occasionally to
prevent burning. Remove from oven. Remove garlic from pan and allow to
cool. Set aside until ready to use.

Place remaining 1 tablespoon oil in a large saucepan over medium heat. When
hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and
pepper and saute for 1 minute. Add thyme, chicken stock, and demiglace and
bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes
or until sauce is reduced by onethird. Remove lamb bones and strain into a
small saucepan. Add roasted garlic and grated horseradish. Bring to a boil,
and remove from heat. Let sauce sit for 5 minutes to capture as much flavor
from the garlic andhorseradish as possible. Season with salt and lemon
juice. Keep warm until ready to serve.

Yield: 4 servings

Formatted by suechef@sover.net

Recipe by: DEAN FEARING #HE1A06

Posted to MCRecipe Digest V1 #792 by Sue suechef@sover.net on Sep 19,
1997