Recipe - Sauces For Tongue

FOR SPICED KUMQUAT SAUCE
5 Kumquats
3 Bay leaves
9 Whole cloves; bruised
Three fourths pt Stock, pref. from tongue
1 lg Orange (juice only)
2 teaspoon Lemon juice
1 tablespoon Tarragon vinegar
Three fourths ounce Butter
2 tablespoon Flour
Salt and pepper
4 tablespoon Thick cream

FOR PARSLEY & CAPER SAUCE
1 Garlic clove
1 ounce Parsely; chopped
One half ounce Chives
1 One half ounce Capers
1 small Lemon; juice & zest only
8 fl Oil
Black pepper

FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put
them into a pan with the bay leaves, cloves, stock, orange juice, lemon
juice and tarragon vinegar. Bring very slowly to the boil. Add a little
salt and pepper, cover and set aside for 20 minutes to infuse. Strain,
reserving the kumquats, liquid and spices separately. Make a smooth sauce
with the butter, flour and cooking liquid. Return spices to the pan and
simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to
stop a skin from forming. By the end of this time, the sauce should be the
consistency of cream; if necessary boil it hard for 23 minutes to reduce
and thicken it a little. Strain to extract the spices, stir in the cream,
then the kumquats. Reheat gently, adding a few pinches of ground cloves,
more lemon juice and other seasonings to taste.

FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then
process it briefly with the chopped parsley, chives and capers. Add the
lemon juice and zest, and the oil and whizz again until the mixture is
reduced to a thickened fragrant green puree. Add a coarse grinding of black
pepper and leave it for 1 hour or so to allow the flavours to blend.

Source: Philippa Davenport in "Country Living" (British), December 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini