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Post by blackrose on Feb 1, 2007 17:51:21 GMT
Wild mushroom and whisky sauce suitable served with chicken or steak, or even with pork escalope.
Make bechemel in normal way.When thickened add pinch salt, good pinch crack pepper, good dash whisky, beef/chicken stock cube. Stir in and cook for a couple of mins and add in chopped onion and wild mushrooms.
Cook till softened and blend with hand blender.
Serve
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Post by blackrose on Feb 3, 2007 9:17:00 GMT
This sauce would be perfect with Pheasant Bonnie Prince Charlie....
Breast of pheasant
Scotch haggis.
Slice breast to make a pocket and stuff with the haggis and cook in oven till cooked through.
cover with the sauce and serve with fresh vegetables.
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