04-26-2005, 04:53 AM
[font "Arial"][size 4] [/size][/font] Almond Sauce
2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin
Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purée until creamy. Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly.
Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.
Serve over chicken and bake in oven at 325 for 1hr or serve over cooked pasta of your choice
2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin
Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purée until creamy. Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly.
Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.
Serve over chicken and bake in oven at 325 for 1hr or serve over cooked pasta of your choice