Recipe Archives->Sauces->Fig 01

  
Fig Sauce for Rack of Lamb
  
3 cups lamb or veal stock
1 cup ruby port
8 fresh figs, quartered
1 tablespoon butter
 
Combine stock and port and reduce to 1/2 cup.  Saute figs in butter
for no more than 1 minute.  Add stock reduction.  Serve with rack
of lamb or poached beef tenderloin sliced in medallions.

Printable version: fig01.txt.