By Kit Chapman
To make the garlic cream sauce, blanch the garlic in fresh water three times, for 3 minutes each time. Add the garlic to the chicken stock with the mushrooms and seasoning. Simmer for a further 15—20 minutes. In a liquidizer blend to a smooth purée and add the cream.
To make the redcurrant and port sauce, reduce the veal stock with the port, seasoning and vinegar to a rich, dark consist