Bright sauce with dried fruits is a noble thin, sweet taste, thanks to dried fruits and white grape wine; It is thick and nutritious, as it is seasoned with whipped raw egg yolk. Light sauce with dried fruits harmoniously connects various components of cold dishes from poultry or game.
To prepare the sauce, you need:
1 tbsp. spoon of wheat flour
1 tbsp. spoon of table margarine
1 ½ cup of meat broth
1 raw egg
½ tbsp. tablespoons of butter
2 tbsp. tablespoons of crushed Kishmish and dried apricots
1 tbsp. spoon of chopped walnuts
⅓ h. tablespoons of ground cloves
2 tbsp. tablespoons of white grape wine salt and sugar to taste
Cooking recipe: rinse and soak the dried apricots and sly for 1 hour in warm water, then rinse again, pour it with clean hot water and put it to cook until soft. Dry boiled dried fruits and twist through a meat grinder. Cut the nuclei of walnuts with boiling water, dry and peel from the shell, then rub it into powder in a mortar.
Fry wheat flour, constantly stirring, in the dining room of Margarine until a yellow shade appears, dilute with filtered meat broth (chicken, turkey, duck and so on) and cook over low heat for 5-10 minutes. Then season the sauce with minced meat from dried fruits and rubbed walnuts, add ground cloves, mix and boil everything over low heat for another 5-10 minutes. After that, remove the sauce from heat, add a raw egg yolk, whipped with a small amount of sauce, salt and sugar to taste, white grape wine and ½ t. tablespoons of butter, mix.
Cool the finished light sauce with dried fruits and put it in the saucepan. Serve the sauce to the table to cold dishes of poultry or game.
Bon appetit!