Brandy Cream Sauce - Recipes - Page 6

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Results 51 - 60 of 141 for brandy cream sauce

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51. HALIBUT WITH GREEN PEPPERCORN CREAM SAUCE

Bake halibut at 350 degrees ... for 1 minute; add brandy and vermouth, reduce by half; add cream, reduce by half. Season with salt and pepper.

52. BREAD PUDDING WITH WHISKEY SAUCE

Combine bread, milk, and cream; set aside. Beat eggs; ... thickened. Remove from heat and stir in brandy. Spoon over Bread Pudding when cooled.

53. NEWBURG SAUCE

Melt butter in pan, stir ... Add milk and cream. Stir until thick and smooth. Add brandy. Then add fish, lobster, ... whatever your choice is.

54. STEAK WITH HOT PEPPERCORN-MUSTARD SAUCE

Place beef broth in a ... from heat. Add brandy. Ignite with match. When ... broth and whipping cream. Boil until reduced to a thick sauce consistency stirring frequently, and scraping ... hot. Number of servings: 4

55. BREAD PUDDING WITH BRANDY SAUCE

Cut bread in strips. Place ... hour, 325 degrees. Brandy sauce: Beat egg white until ... sugar, egg yolk, whipping cream, butter. Stir in brandy.

56. BRANDY CUSTARD SAUCE

Fill a large bowl with ... a saucepan combine cream and milk and bring to ... heat and add brandy and salt. Strain mixture into ... chilled. Makes 2 cups.

57. CORDON BLEU SAUCE

In the frying pan in ... and add the brandy and the tomato puree. Cook for 1 minute, add the cream sherry or the Marsala wine. ... pepper. Strain the sauce into a saucepan and keep ... pour over the veal.

58. CREAMY HERB SAUCE FOR MEATS

Cook mushrooms, onion, garlic, thyme ... in flour. Add cream or milk and chicken broth, ... heat. Add parsley, brandy and lemon juice. Cook and ... and sprinkle with bacon.

59. LOBSTER NEWBURG SAUCE

Using wire whip blend flour ... egg yolks and cream. Return to flame long ... cook. Season. This sauce will not separate and can ... 4-6 servings. Sherry, brandy and lobster meat are added ... in preparation for serving.

60. MOTHER'S CUSTARD SAUCE FOR PLUM PUDDING

Cream sugar, butter, egg yolks, and pinch of salt. Add wine or brandy and milk which has been heated. Cook in double boiler as for boiled custard.

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