61. Roast meat gravy

Ingredients::

Roast meat juice (rec. No. 10): 500g, Dark broth (rec. No. 2): 800g, Red wine: 100g, Flour: 40g, Potato starch: 30g, Black pepper: 0.2g

Instructions:

To the roast meat juice (veal, pork, lamb, poultry), dark roux made from flour and fat skimmed from the juice, diluted first with lukewarm and then hot broth, is whisked in. Seasoned with wine and slightly crushed black pepper, simmered for 40–50 mins, then strained. Note: Roast meat sauces must be prepared separately for each meat type. When dark basic sauce is included, meat juice is poured into it and boiled for 5–10 mins. Starch can be used instead of flour, mixed in cold broth and poured into boiling broth-diluted sauce. Boiled for 5–10 mins.

Technical data and weights: