The Coral Gables Times

Thursday, November 15, 1962, page 49 (of 64)

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ROAST LAMB WITH SOUR CREAM SAUCE AU CLARET

Roast lamb served with Sour Cream Sauce au Claret provides the piece de resistance for an elegant company dinner. ROAST LAMB WITH SOUR CREAM SAUCE AU CLARET TO PREPARE: 20 MIN. TO COOK: ABOUT 31⁄2 HRS. 4 medium-sized onions, sliced (2 cups) 4 medium-sized carrots, sliced (2 cups) 2 cups sliced celery 3 bay leaves, crumbled 1 cup water 1 6- to 7-lb. leg of lamb 2 teaspoons salt 1⁄4 teaspoon black pepper Sour Cream Sauce au Claret (see recipe) 1. Toss the first four ingredients in bottom of a shallow roasting pan; pour water over the vegetables and place lamb, rounded side down, on vegetables. 2. Set in a 500°F oven for 25 min. 3. Remove meat from oven and reduce oven temperature to 300°F. Turn meat, rounded side up; sprinkle with a mixture of the salt and pepper. Insert roast-meat thermometer in center of thickest part of meat being careful that it does not rest on bone or in fat. 4. Return to oven and continue cooking until thermometer registers 180°F, about 3 hrs. Remove thermometer. 5. Lift meat to a heated platter and keep it warm. Strain liquid from roasting pan and skim off excess fat; reserve about cup liquid for sauce. 6. Garnish platter with spiced crab apples, small bunches of green grapes, and parsley. Accompany with the sauce. About 12 servings SOUR CREAM SAUCE AU CLARET TO PREPARE AND COOK: 15 MIN. 11⁄2 cups red currant jelly 6 tablespoons butter 1⁄2 cup flour 11⁄2 cups claret 3 cups dairy sour cream 1. Melt jelly in the top of a large double boiler over simmering water. 2. Meanwhile, heat butter in a skillet. Blend in the flour. Remove from heat and add the reserved liquid (from meat and vegetables) gradually, blending well. Cook until mixture bubbles, stirring constantly. 3. Mix contents of skillet into the melted jelly. Stir in the wine. Add the sour cream gradually, blending well after each addition. Heat thoroughly over simmering water, stirring occasionally. 6 cups sauce Note: Store any leftover sauce in a covered jar in refrigerator and reheat as needed over simmering water. This sauce is a flavorful accompaniment for other meats and poultry.

CORN AND BEANS WITH SAVORY BUTTER

CONVENIENCE FOOD RECIPE TO PREPARE AND COOK: ABOUT 15 MIN. 2 10-oz. pkgs. frozen whole kernel corn 2 9-oz. pkgs. frozen French-style green beans 1⁄2 cup butter 2 tablespoons sieved pimiento 1⁄2 teaspoon seasoned salt 1⁄8 teaspoon freshly ground black pepper 1⁄4 teaspoon paprika 1⁄2 teaspoon savory 1. Cook corn and beans according to package directions. Drain vegetables if necessary. 2. Meanwhile, melt butter in a saucepan. Blend in the pimiento and a mixture of remaining ingredients; heat thoroughly. 3. Toss hot vegetables lightly with the seasoned butter. Serve immediately. About 12 servings Continued on page 26

Spice Islands brings you a new look and flavor in fine wine vinegars

These new vinegars are—the winey-est! Produced from distinguished red and white table wines of California's Sonoma/Napa Valley. Aged in oaken casks. Lovingly aged. Under the watchful eye of our own exacting personnel. And packaged in a handsome new decanter. There are seven different SPICE ISLANDS wine vinegars available. Unflavored, or flavored with premium herbs from our farms in the heart of California's Sacramento Valley. *Not sure which vinegar to use—when? Get us help. Write Spice Islands Company, Consumer Service Dept., 100 East Grand Avenue, South San Francisco, California. We'll be delighted to send you recipes and suggestions by return mail. SPICE ISLANDS ® Spices—Herbs—Condiments & Fancy Foods