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CREAMED POULTRY SAUCE


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By jbc
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

500 ml light, clear poultry stock, 450 ml cream, 30 - 40 g wheat flour (or starch), 50 ml dry white wine, 40 - 70 g butter, salt, white pepper, fresh lemon juice to taste.


Ingredients for the 1 l Gourmet Whip:


500 ml light, clear poultry stock, 450 ml cream, 30 - 40 g wheat flour (or starch), 50 ml dry white wine, 40 - 70 g butter, salt, white pepper, fresh lemon juice to taste.


Preparation


Bring cream and degreased poultry stock to the boil. Mix the flour with 50 ml white wine and stir into the boiling liquid with a whisk. Allow to simmer for a few minutes and season with spices, lemon juice and white wine. Stir in the butter flakes. Pass the sauce through a fine strainer, pour it into a 1 l Gourmet Whip, screw in two cream chargers and shake vigorously. Keep the filled Gourmet Whip warm in a bain marie at temperatures of up to 75° C / 165° F.


Serve with any type of poultry (e.g. rolled poultry).


For preparation in the 0.5 l Gourmet Whip, halve the amount of ingredients and use one cream charger.


Tip


The creamed poultry sauce can be refined with 200 ml poultry juice (dark stock/sauce).


Pairs Well With


Notes

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