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Port Wine Sauce


12 anchovies
6 shallots
1 pint mushroom ketchup
1/2 pint vinegar from pickled walnuts, ot walnut ketchup
1/2 pint port wine
2 tablespoons cayenne

(a relish for storing)

Pound the anchovies and shallots. Add them to the est of the ingredients. Boil gently for one hour. When cold, funnel the liquid into bottles. Keep well corked until required.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.