"THE PORT WINE SAUCE YOU RECALL WAS THE "CHATEAUBRIAND SAUCE" HERE IT IS
BUTTER 1 OUNCE
SHALLOTS CUT INTO 1/4" WEDGES
GARLIC CHOPPED 2 TBLSPNS
HONEY 2 OUNCES
RED WINE VINEGAR 1/2 CUP
BURGANDY 2 CUPS
PORT WINE 1 1/4 CUPS
AU JUS CHICKEN…"
"ALL RIGHT HERE YOU GO WORD FOR WORD FROM MY CORPORATE RECIPE BOOK.
DO NOT TRY TO HURRY THIS, YOU WILL RUIN IT. READ ALL DIRECTIONS THEN PUT ITEMS TOGETHER THEN DO RECIPE, PATIENCE GRASSHOPPER.
WHISKEY PEPPERCORN SAUCE:
SHALLOTS FRESH MINCED FINE 8…"
"I was the regional Chef for Hungry Hunters/ Mountain Jacks many years ago. Have all original prep and cook recipes. Yes the whiskey peppercorn sauce."