*  Exported from  MasterCook  *
 
                      MALTESE SAUCE  (MALTESER SOSSE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces                           Meats
                 Fish                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Blood orange or reg. ogange
    1                    Green onion, finely chopped
    1       tb           Dry white wine
    1       tb           White wine vinegar
    3       tb           Chicken stock
    2                    Egg yolks, slightly beaten
      1/2   c            Butter, cut in small pieces
    1       t            Lemon juice
                         Salt
                         White pepper
    5       tb           Fresh whipped cream *
 
   * 3 to 5 tablespoons of REAL whipped cream...NO
   substitutes.
   
   This sauce needs to be made with extra care. Cut peel
   from half the orange, removing only the colored
   portion. Cut peel into fine narrow strips. Blanch peel
   briefly in boiling water, if desired. Finely chop
   peel, if desired; set aside. Juice orange; set aside.
   In a small skillet, simmer green onion 5 minutes over
   low heat in wine, vinegar and stock. Strain well,
   discarding green onion; cool slightly. Place egg yolks
   and wine mixture in a small enamel-lined saucepan.
   Place over hot water or use a double-boiler. Water
   should be barely simmering at any time. If mixture is
   over heated it will curdle and must be remade from new
   ingredients. Add butter, one piece at a time, mixing
   well and making sure each piece is fully incorporated
   before adding the next. If desired use a whisk to beat
   butter into yolk mixture. When all butter has been
   added, sauce should be fairly thick and creamy. Add
   lemon juice, salt, white pepper, balnched orange peel
   and juice. Fold in whipped cream before serving. Serve
   immediately to prevent sauce from seperating. This
   sauce is delicious with delicate fish or vegetable
   dishes, such as asparagus. It is also very good with
   broiled meat. Makes 4 servings.
   
   “Best of German Cooking” Edda Meyer-Berkhout.
  
 
 
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