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Winter Fruit Sauce
Book Information
The Professional Chef (8th Edition)
Page: 580
Ingredients
Apple Brandy
Bartlett Pear
Brown Pork Stock (p. 352), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Clarified Butter or Oil
Dried Apricots
Dried Cherries
Lemon Juice
Red Delicious Apple
Semi-Dry White Wine
Shallot
This recipe is used in the following recipes:
Sautéed Medallions of Pork with Winter Fruit Sauce
Tags
Sautéeing