On 31/01/2016 10:29 AM, Janet B wrote:
> On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:
>
>> Sons and families coming for supper so I'm roasting a brace of smallish
>> chickens, stuffed with lemon and tarragon and salmon en croute for
>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>> EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>> Walter Hansel Russian River chardonnay.
>> Tarte Tatin to follow.
>> I made the dinner rolls yesterday.
>> Graham
>
> Yummy. Is the sauce ultimately tart or is tartness merely a component
> of the taste?
> Janet US
>
It's slightly tart, sort of slightly sweet sour but too sour. It's well
worth making, especially with lamb. The best recipe is from Delia Smith:
http://tiny.cc/fgqq8x
She suggests a Beaujolais for the sauce but any inexpensive merlot will
do fine.
Graham