On 2014-01-09 11:16:21 +0000, Ophelia said:

> "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>

Many thanks.