Orange and mace sauce

Yield: 1 servings

Measure Ingredient
½ small Onion; finely chopped
1 Stick celery; finely chopped
1 Orange; cut into julienne
; and blanched to
; soften , zest of
The orange; juice of
1 Blade mace
1 pinch Sugar
1 tablespoon White wine vinegar
1 tablespoon Malmsey Madeira
4 tablespoons Dry white wine
Juices in roasting tin
65 grams Chilled butter; (2 1/2oz)
150 millilitres Chicken stock; (1/4 pint)

Fry the onion and celery in a knob of butter until golden. Add the white wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange juice, stock and mace broken into 2 or 3 pices and simmer to reduce and concentrate the flavour.

After removing the guinea fowl from the roasting tin, pour off any excess fat and then de-glaze the tin with the Maderia and wine, scraping up all the meaty juices into the liquor. Add the orange stock mixture and bubble for 4 to 5 minutes to blend the flavours.

Strain into a clean pan and add the blanched zest. Check seasoning. Whisk in the remaining butter a little at a time to finish the sauce and to give it a gloss.

Converted by MC_Buster.

Per serving: 146 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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