A delicious, creamy sauce, Raisin and Celery Sauce tastes excellent served with roast ham or pork.
6 fl. oz. chicken stock
6 fl. oz. white wine
1 oz. butter
1 tablespoon flour
½ teaspoon salt
½ teaspoon white pepper
3 oz. raisins
1 celery stalk, finely chopped
2 tablespoons double cream
Pour the stock and wine into a medium-sized saucepan and bring to the boil over high heat. Remove the pan from the heat and set aside.
In another medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat. Using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock and wine mix-ture, stirring constantly. Add the salt, pepper, raisins and celery.
Return the pan to the heat and bring it to the boil, stirring constantly. Reduce the heat to low and simmer the sauce for 2 to 3 minutes. Stir in the cream and cook the sauce for a further 1 minute. Do not allow the sauce to boil. Remove the pan from the heat.
Pour the sauce into a warmed sauce-boat and serve at once.