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This sauce is extremely versatile, as it goes equally well with fish, such as Stuffed Grouper, or chicken, such as Chicken wrapped in Parma Ham. SERVES 4 Preparation Time: 5 Minutes |
| 1/2 cup stock | 1 tblsp brandy |
| 1 chicken stock cube | 4 tblsp single cream |
Use the stock created from either baking fish, or frying chicken, as in the recipes mentioned above.
Heat the stock in a small pan, crumble in the chicken stock cube and add the brandy. Simmer gently for a few minutes. Add the cream and heat through - don't have the heat too high or the cream will curdle.
Pour over your fish or chicken and serve at once.