Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 53

An aromatic sauce with a crumb base.

Serves 4

4 tablespoons olive oil

4 garlic cloves, chopped

4 tablespoons fresh or dried breadcrumbs

4 tablespoons ground almonds

8 sprigs of parsley, finely chopped

¹/₂ teaspoon ground cloves

a pinch of ground cinnamon

1 glass of sherry

175ml/6fl oz chicken stock

salt and freshly ground black pepper

Heat the oil in a pan, add the garlic and cook until golden. Stir in the breadcrumbs, almonds, parsley, spices and some black pepper. Add the sherry, bring to the boil and simmer for a minute. Then pour in the stock and simmer for a further minute. Season to taste with salt. Serve with rice, beside roasted poultry or game.