Dried Apricot Sauce


100 g / 4 oz dried apricots
1/4 cup sugar
1/4 cup wine (muscat or muscatel)

Wash dried apricots in warm water, put in a pan, pour over with a cup of water, and cook until soft. Rub boiled dried apricots through a sieve, put it back into a pan, add sugar and 1/4 cup hot water, mix, bring to boil and cook for 5 minutes. Remove from heat, add wine and mix. Apricot sauce may also be prepared similarly, replacing dried apricots with apricot puree (200 g / 7 oz).

Berry Sauce with Wine


1 cup berries
1 cup sugar
1/4 cup red or white wine

Wash berries (strawberries, raspberries, wild strawberries, currants) and rub through a sieve. Add sugar into a pan, pour in 1/4 cup water, boil and remove scum. Add wine and berry puree to hot syrup and cook until it boils while stirring. Serve sauce hot or cold.

Meat Juice Sauce (for Fried Meat)

Put meat that has been fried in portion sizes on a plate. Add a little meat stock or water on a skillet where meat was fried and boil; strain juice and pour over the meat on the plate.

If the meat was fried in one big piece (veal, lamb, pork or poultry), pour out the juice for skilled, add to it some stock or water and boil for 1-2 minutes. Strain and pour over meat or poultry placed on a plate.