1/2 cup claret wine
3 tbsp cider vinegar
1 tsp cinnamon
1 sprig rosemary
6 whole cloves
1 roll
1 cup liquor from the roast

Place roll in a small dish with 1/2 cup water. Let it stand for 5 minutes. In a pan combine roast liquor, drippings and wine. Shred roll into small pieces, stir in gravy. Simmer for 10 minutes stirring occasionally. Place a strainer or colander over a bowl, pour gravy into strainer. Stir gravy through strainer, pushing bread through the strainer. Do this two or three times until the bread is forced into the gravy. Add spices, clove and vinegar. Simmer for an additional 10-15 minutes. Check seasonings. This sauce should be fairly sharp, add more vinegar if necessary.

Galerie de Paris
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TRG Creations