- 50g Butter, unsalted 500ml Chicken stock
- 1 Shallot, finely chopped 150ml Gourmet Classic
- 1 Bramley apple, Cooking Calvados
- finely chopped 150ml Double cream
- 1 Garlic clove, crushed Salt & pepper
Calvados Cream Sauce
Calvados Cream Sauce
A Calvados Cream Sauce would be an ideal accompaniment for pot roasted corn fed chicken, grilled pork or used as a great ‘cook in sauce’ for flambéed veal escalopes.
Ingredients
Method
1. Melt the butter in a suitable
3. Add the Gourmet Classic
pan, add the shallots and Cooking Calvados and allow
garlic and cook with no colour. to stand for a couple of minutes.
2. Add the apple and chicken
4. Then season and strain.
stock, bring to the boil and 5. Add cream and gently bring
reduce by half. back to the boil.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
