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The Quilt Inn Country Cookbook
Aliske Webb
4
4
1
1
tbsp. butter
cloves garlic, minced
/3 tsp. nutmeg
cup whipping cream
dash cayenne pepper
fresh ground pepper to taste
Melt butter and saute onion and garlic until golden. Add flour and mix well. Add
stock and stir until thickened. Add pepper, cayenne, nutmeg and cream and bring just
to a boil. Reduce heat and add horseradish and sausage. Heat through before serving.
Serve over mashed potatoes or steamed vegetables.
Peppery Orange Sauce
1
3
1
3
1
1
2
1
hot red pepper, chopped
green onions, chopped
/2 cup onion, chopped
cloves garlic, minced
strip orange peel
tbsp. lemon juice
tbsp. flour
cup dry red wine
Saute green onions in saucepan. Add orange peel, garlic, lemon juice, and red
pepper. Stir in flour. Stir in wine. Add 1 cupwater and simmer, covered for 45 minutes,
stirring occasionally. Pour over roast lamb 1/2 hour before end of cooking time, or use
as a gravy with broiled lamb chops.
Mustard sauce
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2
1
1
1
/3 cup Dijon mustard
cups heavy cream
/3 cup vinegar
/2 cup onion, chopped
0 peppercorns
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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