Ham Sauce

A rich, creamy ham and port-flavoured sauce, Ham Sauce is excellent with game or poultry.

ABOUT

8 FLUID OUNCES

12 fl. oz. m cups Brown Sauce

2 slices lean cooked ham, very finely chopped

1 teaspoon dried chervil small rosemary sprig

1 tablespoons port

1 tablespoon very finely chopped fresh parsley

1 fl. oz. double cream

1 tablespoon beurre manie

Place the brown sauce, ham, chervil rosemary and port in a medium-sized saucepan. Set the pan over moderate heat and bring the sauce to the boil. Boil, stirring occasionally, for 8 to 10 minutes or until it has reduced to approximately 10 fluid ounces .

Remove the pan from the heat and pour the sauce through a fine wire strainer into a small bowl. With the back of a wooden spoon, press down on the meat and flavourings to extract all the juices. Discard the meat and flavourings.

Return the sauce to the pan and stir in the parsley, cream and beurre manie. Set the pan over low heat and cook, stirring constantly, for 2 to 3 minutes, or until the sauce has heated through and thickens. Do not allow the sauce to boil.

Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately.

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