DEL RE SAUCE Servings:
2 T. olive oil 2 T. finely chopped nuts (any)
1 T. garlic, pureed 1/8 tsp. nutmeg
1/2 tsp. parsley, chopped 1 1/2 c. cream
seasoning salt to taste
In saute pan, heat olive oil. Sear garlic and nut mixture. Add nutmeg,
parsley and cream. Reduce by a third, add salt to taste.
This is a versatile sauce that accents veal, poultry or wild game.
