Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Almond Sauce
2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin
Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purée until creamy.
Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly. Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.
To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, and cover. Heat in the oven at 325 degrees F.
Serve with rice and a crisp salad.
