"gtr" > wrote in message news:2014010816480236139-xxx@yyyzzz...
> On 2014-01-08 20:45:06 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2014010809325589834-xxx@yyyzzz...
>>> I somehow got 2 pints of this and have nothing planned for its use.
>>> Anything easy that doesn't involve desserts that I can do with this?
>>
>> A couple of days ago I made a chicken and mushroom pie with a cream
>> sauce. I will tell you how I made the sauce if it is of any interest
>
> Yes, it is of any interest!

I use the same sauce with pork too

Fairly simple:

Fry onions. (plenty) Brown meat. (chicken or pork). Add chicken stock (I
prefer homemade but I have used cubes) diced mushrooms and seasoning.
Simmer and when meat is cooked remove and keep warm. Boil to reduce stock a
bit then add roux paste *1 and boil till thick. (Good and thick because the
cream will dilute it) Pour in as much double cream as looks good and heat
through again. I am always very generous with the cream.

*1 tablespoon flour, same soft butter and whiz in small blender for a few
seconds to make paste. I add to boiling stock in small pieces until thick
enough. (leftover keeps fine in the fridge for a while)

I make a pastry top and serve as pie or you can serve simply over potatoes
or rice.

This will freeze fine because the flour stabilises the sauce. I don't
measure but if you need it I will work some out.

The mushrooms. I use those big flat ones, they give more flavour than the
button kind. The pastry I used was suet pastry but I don't suppose it
matters much

If I've missed anything out just yell <g>

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