CookEat Recipe
Belgian Chicken and Veal with Sherry Currant Sauce
Cooked chicken and veal heated in a mustard-paprika sherry stock, finished with currant jelly and croutons.
Method
Steps
Step 1
Heat stock with mustard, paprika, white pepper, salt and sherry. Add cold cooked chicken and veal.
Step 2
Simmer gently about ten minutes, checking the coldest thick piece reaches 74 °C. Stir in currant jelly and heat until dissolved.
Step 3
Serve immediately with separately toasted croutons.
Cooked it? Rate it.
Cooked 0 times