Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
⅓ cup | Minced onions |
⅓ cup | Grated carrots |
2 cups | ESPAGNOLE SAUCE |
½ cup | Red wine |
1 pinch | Cloves |
1 tablespoon | Lemon juice |
¼ cup | Red currant preserves |
⅓ cup | Light cream |
3 tablespoons | Chopped parsley |
Heat butter in pan. Saute onions & carrots until tender. Add sauce, wine, cloves & juice. Reduce by half. Stir in preserves & finish by adding cream & parsley.
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