Cold Cuts Rechauffe from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Cold Cuts Rechauffe

Ingredients

1 small Onion chopped

Spring Onion Spring Onion

1 1/2 oz (3 tablespoons) Butter

Butter Butter

3 tablespoons Flour

Cornflour Cornflour

1/2 pint (1 cup) Beef Stock

Stock Stock

1/4 pint (1/2 cup) Red Wine or White Wine

Wine Wine

1-2 sprigs Thyme

Thyme Thyme

1-2 sprigs Parsley

Parsley Parsley

1 Bay Leaf

Bay Leaf Bay Leaf

1 teaspoon Salt

Salt Salt

1/2 teaspoon Pepper

Pepper Pepper

6-8 slices cooked Meat

Meat Glaze Meat Glaze

A squeeze Lemon Juice

Lemongrass Lemongrass

8 fingers Toast

Toast Toast

1 liqueur glass Brandy (optional)

Brandy Brandy

Method

Brown the onion in butter and add the flour, then the stock and wine. Cook with the herbs and seasonings for 30 minutes. Put the cold slices of meat into a frying pan and strain the sauce mixture over them. Simmer over the lowest possible heat, just enough to heat the meat. Add a squeeze of lemon juice. Serve the slices of meat on toast, with the sauce poured over the top. A glass of brandy will greatly enrich the flavour of the sauce. If you are careful not to allow the butter to brown and use white wine, this recipe will make a very fine sauce in which to warm left over cold chicken, veal or any other white meat.

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The 2008Mietta Song Recital Award