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Ingredients.
2 tablespoons redcurrant jelly
1 to 2 tablespoons horseradish sauce
rind of 1 orange, very finely chopped
1 tablesoon lemon juice
25 g butter
pinch of salt
Method.
Mix together in a bowl the horseradish sauce, redcurrant jelly and lemon juice. Warm in a saucepan and stir well until all is disolved and well amalgamated. Leave aside to cool. Melt the butter in a small frying pan and lightly fry the orange rind.
Mix into the sauce and serve cold with game pates and terrines.
2 tablespoons redcurrant jelly
1 to 2 tablespoons horseradish sauce
rind of 1 orange, very finely chopped
1 tablesoon lemon juice
25 g butter
pinch of salt
Method.
Mix together in a bowl the horseradish sauce, redcurrant jelly and lemon juice. Warm in a saucepan and stir well until all is disolved and well amalgamated. Leave aside to cool. Melt the butter in a small frying pan and lightly fry the orange rind.
Mix into the sauce and serve cold with game pates and terrines.
