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                     MALTESE SAUCE  (MALTESER SOSSE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Sauces                           Meats
                Fish                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                Blood orange or reg. ogange
   1                    Green onion, finely chopped
   1       tb           Dry white wine
   1       tb           White wine vinegar
   3       tb           Chicken stock
   2                    Egg yolks, slightly beaten
     1/2   c            Butter, cut in small pieces
   1       t            Lemon juice
                        Salt
                        White pepper
   5       tb           Fresh whipped cream *

  * 3 to 5 tablespoons of REAL whipped cream...NO
  substitutes.
  
  This sauce needs to be made with extra care. Cut peel
  from half the orange, removing only the colored
  portion. Cut peel into fine narrow strips. Blanch peel
  briefly in boiling water, if desired. Finely chop
  peel, if desired; set aside. Juice orange; set aside.
  In a small skillet, simmer green onion 5 minutes over
  low heat in wine, vinegar and stock. Strain well,
  discarding green onion; cool slightly. Place egg yolks
  and wine mixture in a small enamel-lined saucepan.
  Place over hot water or use a double-boiler. Water
  should be barely simmering at any time. If mixture is
  over heated it will curdle and must be remade from new
  ingredients. Add butter, one piece at a time, mixing
  well and making sure each piece is fully incorporated
  before adding the next. If desired use a whisk to beat
  butter into yolk mixture. When all butter has been
  added, sauce should be fairly thick and creamy. Add
  lemon juice, salt, white pepper, balnched orange peel
  and juice. Fold in whipped cream before serving. Serve
  immediately to prevent sauce from seperating. This
  sauce is delicious with delicate fish or vegetable
  dishes, such as asparagus. It is also very good with
  broiled meat. Makes 4 servings.
  
  "Best of German Cooking" Edda Meyer-Berkhout.
 


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