Title: Sauce a la Creme D'ail (Garlic Cream Sauce)
Categories: Ethnic
Yield: 1 Servings

Cover 12 peeled cloves of garlic with water and bring to the boil. Simmer for 10 minutes, then drain and discard the water. Return the garlic cloves to the saucepan and add 100 g sliced mushrooms, a cup of skim or fat modified milk, a tablespoon of very strong stock, 1 teaspoon chopped parsley, a pinch of nutmeg and salt and pepper to taste. Simmer gently for 20 minutes then puree the mixture in a blender or food processor. Taste and adjust seasoning if necessary. Good with grilled or roasted poultry.

Makes 4 servings.

From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron.

Posted by Stephen Ceideberg; September 11 1993.

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