Categories: Sauces, Meats 
      Yield: 1 servings 
  
--------------------------FOR SPICED KUMQUAT SAUCE-------------------------- 
      5    Kumquats                            1 tb Tarragon vinegar 
      3    Bay leaves                        3/4 oz Butter 
      9    Whole cloves; bruised               2 tb Flour 
    3/4 pt Stock, pref. from tongue                 Salt and pepper 
      1 lg Orange (juice only)                 4 tb Thick cream 
      2 ts Lemon juice                    
 
-------------------------FOR PARSLEY & CAPER SAUCE------------------------- 
      1    Garlic clove                        1 sm Lemon; juice & zest only 
      1 oz Parsely; chopped                    8 fl Oil 
    1/2 oz Chives                                   Black pepper 
  1 1/2 oz Capers                          
  
  FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put 
  them into a pan with the bay leaves, cloves, stock, orange juice, lemon 
  juice and tarragon vinegar. Bring very slowly to the boil. Add a little 
  salt and pepper, cover and set aside for 20 minutes to infuse. Strain, 
  reserving the kumquats, liquid and spices separately. Make a smooth sauce 
  with the butter, flour and cooking liquid. Return spices to the pan and 
  simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to 
  stop a skin from forming. By the end of this time, the sauce should be the 
  consistency of cream; if necessary boil it hard for 2-3 minutes to reduce 
  and thicken it a little. Strain to extract the spices, stir in the cream, 
  then the kumquats. Reheat gently, adding a few pinches of ground cloves, 
  more lemon juice and other seasonings to taste. 
   
  FOR PARSLEY & CAPER SAUCE:  Crush the garlic clove with a little salt. Then 
  process it briefly with the chopped parsley, chives and capers.  Add the 
  lemon juice and zest, and the oil and whizz again until the mixture is 
  reduced to a thickened fragrant green puree.  Add a coarse grinding of 
  black pepper and leave it for 1 hour or so to allow the flavours to blend. 
   
  Source: Philippa Davenport in "Country Living" (British), December 1988. 
  Typed for you by Karen Mintzias