Bacon Sauce RecipeOrigin: Britain Period: Modern |
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Ingredients:
oil for frying 
Bacon Sauce Preparation:Method:Heat the butter in a pan, add the onion and fry for about 5 minutes, or until softened. Add the vinegar and reduce the volume by half then stir in the demi-glace. Bring the mixture to a simmer and cook for 15 minutes. Immediately before serving stir-in the gherkins, mustard and parsley. Take off the head and serve (do not allow to boil again after this point). |
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Other recipes with vinegar and vegetables as primary ingredients: Sea Beet Soup Salade de betteraves et feta à la menthe Poached Egg Alexanders Soup Lamb Cutlet Casserole Small Skate Fried Tamarillo and Chilli Catsup Confit d'Algue Fresh Tomato Sauce Hot Tomato Chutney Old-fashioned Vegetable Soup Sancochi di Galinja Parsnip and Apple Soup II German Sauce for Boar's Head Calf's Feet Soup Saure Kartoffel Fried Pumpkin Roasted Red Pepper and Garlic Sauce Crockpot Cabbage and Chilli Soup Hare Soup I Garlic Bacon Butties Pumpkin Croquettes Mahshi Pyaz Bhajia II Shukto Consommé with Quenelles Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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