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Apple Sauce (For Pork Chops Normande)
Preamble
Ingredients3 good-sized Apples 2 oz Butter 1/4 pint dry White Wine Cider, or Light Stock 3-4 oz Thick Cream 1 tablespoon Calvados or Brandy Sugar Lemon Juice Salt Pepper |
MethodPeel, core and cut the apples into 1/4 inch dice. Cook gently in the butter, cover and stir occcasionally until lightly browned. Keep warm. Add wine to pan juices, reduce by half. Add the cream. When the sauce has come together, season with Calvados or brandy, lemon, sugar, salt and pepper. Pour over the apples. Arrange the meat on top. |
Remarks
Appeared on menu: Pork Chops Normande set menu (with apples, cream and calvados)