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Recipe CATEGORY 202

ID	202
TITLE	Almond Sauce
CATEGORY	On the Side
SUBCATEGORY	Sauces
DESCRIPTION	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. To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, and cover. Heat in the oven at 325 degrees F. Serve with rice and a crisp salad.
VOTE	50
RATE

On the Side

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