Ingredients
- 30 g of flour
- 2.5 dl of chicken stock
- 1 orange (1 dl of juice and the zest)
- 50 ml of port
- 15 ml of gravy browning (Bisto)
- 1.25 ml of ground black pepper
- 5 ml of Aromat
- 20 g of margarine
Instructions
- Mix the flour, condiment and pepper, dilute the gravy browning in the stock and add the orange juice and port.
- Blend the stock mixture into the flour and sprinkle in the grated zest.
- Melt the margarine, in a pan, pour in the sauce mixture, bring to the boil and simmer for a further 3 minutes.
Notes
Serve with meat and poultry, or on creamed potatoes or other vegetables.
A little story
One of Papounet’s recipes.