Almond Sauce
(Apple Sauce) Recipe

Origin: Britain      Period: Traditional

This is a rather unusual, but excellent, sauce that's typically served with roast fowl, but can also be served with boiled chicken.

Ingredients:

60g blanched almonds nuts, finely chopped
22g butter
15g plain flour
300ml good chicken or turkey stock (or make gravy from the bird up to 300ml with stock)
salt and freshly-ground black pepper, to taste
freshly-grated mace, to taste
paprika, to taste
a few drops of lemon juice
2 tbsp cream

Almond Sauce
(Apple Sauce) Preparation:

Method:

Melt the butter in a frying pan, add the almonds and fry gently to brown as slowly as you can, stirring frequently so that they colour evenly. Take off the heat then scatter the flour over the top and stir in to form a smooth roux. Add the stock and whisk to combine then return to the hob and heat, stirring constantly, until the mixture comes to a boil. Reduce to a simmer and cook for about 5 minutes then season to taste with salt, black pepper, nutmeg and paprika.

Continue heating until the sauce reaches the consistency of thin cream then whisk in the lemon juice and cram. Bring to a rapid boil and cook until the sauce reaches a light coating consistency.

To serve, joint your bird and pour the sauce over the top before taking to the table.

Read: Recipe Articles and Reviews

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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