Serve sauce with poultry (chicken, duck, turkey breast). In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes. Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste. Slice the poultry entree at an angle and divide among 4 plates. Serves each portion topped with some of the sauce. Serve with sugar snap peas and garlic mashed potatoes. Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:08:09 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 10.8mg||3 %|
|Sodium 518.7mg||18 %|
|Potassium 454.4mg||12 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.2g|
|Protein 9.4g||13 %|
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Calories per serving: 188
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