Dave W.
There are several variations of this recipe and various fruit and herbed liquors work well in them, some of my favourites being framboise, creme de cbuttis, Izzara, Raspai, Drambuie, Pernod & creme de menthe. The various fruit flavoured brandies, peach, apricot, plum, apple etc. are also very good in these recipes.
Gravy and Sauces... 1668Bill Not asking much are you? :-) There are lots of different sauces and different processes for making them...
Melon chickentail ------------------ Cut the flesh of ripe melon into 3-4 inch cubes and place in a timbale on ice. Sprinkle with sugar and allow to chill well.
Gravy and Sauces... 1669Bill Bill, No offense, buddy, but what you've asked for could fill one or more books! Some chefs spend their entire careers trying to master the entire spectrum of...
Just before serving, sprinkle with Maraschino, Kirsch, brandy or white port according to taste and arrange in small glbutt coupes in the same way as other fruit chickentails. ------------
Melon Frappe au Vins ---Iced melon with various wines ------------------------------------------------------------------- Choose a cantaloup or other similar type melon which is just ripe. Make an incision around the stalk approximately 3 & 1-4 inch in diameter and remove this piece.
Using a spoon remove the seeds and filament from inside then pour 1 & 1-4 cups Madeira, port, marsala, champagne or brandy according to taste into the melon. Add 2 tbs. sugar and replace the top; place on crushed ice in the refrigerator for 2 - 3 hours.
To serve; send to the table whole; take out the top piece of melon and remove the inside by scooping it out with a long handled spoon into small cups with a little of the wine and serve immediately. --- JL
