This is the first recipe in Mum’s book, when we were really young, roast chicken was such a treat that it was only served on special occasions. It then became really exotic when Mum started to make Sauce Raymond. The original recipe came from “The Gretta Anna Recipes” (1978 Quando Pty.Ltd. & Gretta Anna Teplitzky). Mum always used tinned champignons, I used to love their sliminess now I cannot stand them and use fresh mushrooms. The sauce is a lovely balance of flavours, no one ingredient should dominate.
Sauce Raymond
To serve with Roast Chicken
Place in a saucepan – 1½ cups chicken stock and ½ pkt sour cream* – thicken with 3 teasps cornflour (mixed in small amount of water) – now add 1 or 2 egg yolks – then add 4oz tinned champignon mushrooms (or sauté 1 cup thinly sliced mushrooms) – 2 tabs sautéed split almonds – 2 tabs sm pieces fried bacon – 1 tabs lemon juice – chopped parsley. When reheating do not boil.
* refers to the old 300g squat carton, equivalent to 150g sour cream
(tabs = tablespoon)
(tabs = tablespoon)
