in a dish surrounded by a purée of
chestnuts and accompanied by a
sauce chasseur.
SAUCE CHASSEUR
Reduce the marinade to one-
third of its original quantity. Make
a brown roux with 2 oz of butter, 2
oz of flour, and a glass of stock.
Add the marinade and finally the
gravy from the roast and if possible
2 soupspoons of fresh cream. Serve
very hot.
Kid
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