Cutlets with Cherries

Ingredients

• ½ pint claret
• 2-3 tablespoons brown stock
• 2 tablespoons glace cherries, halved
• 1 teaspoon glaze
• whole cherries, cooked in claret
• vegetable puree
• brown sauce
• 1 tablespoon claret
• 1 tablespoon chopped cherries

Directions

1. Boil the claret down to ¾ cup.

2. Add brown stock, glace cherries, and glaze; simmer for 10 minutes.

3. Pour the sauce around the base of the cutlets and add white frills.

4. Arrange whole cherries around the edge of the vegetable puree and place some in the center.

5. Serve with brown sauce mixed with claret and chopped cherries.