125g. walnuts, chopped (Use shelled walnuts. They can be bought in tins. If you have to do it yourself, cover walnuts with water, bring slowly to boil, simmer for a few minutes, then drain and start peeling. You'll need help.)
1 clove garlic, crushed
4 cups beef or chicken stock
3/4 cup cream
salt
Freshly ground pepper
Method: Using a food processor, electric blender or pestle and motar [sic] pound the walnuts with garlic and a little of the stock until quite smooth. Add to the remaining stock. In a large saucepan, heat the cream to boiling point then stir in the walnut mixture. Heat gently and season with salt and pepper. Serve hot or cold.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.25.
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