Day 111

This sauce introduced me to the wonderful world of poaching.

I serve it on cold chicken breasts,

but use it on fish and vegetables,
or dilute and use over salad.

From an ancient issue of Gourmet.

TUNA BASIL SAUCE

Place in blender or food processor:

1 - 6 1/2 ounce can Tuna in oil, drained

1/2 cup Mayonnaise

1/4 cup plain Yogurt

3 Anchovy fillets (optional)

1 tablespoon of drained Capers

2-3 tablespoons fresh Lemon juice

Salt and Pepper

Blend till smooth
and chill for a few hours or overnight

Just before serving

stir in a handful of fresh chopped Basil

To Poach Chicken:

place 2-3 breasts in pot, with bones in and skin on

Add water to cover by 1 inch

Remove chicken

Bring to boil

Return chicken and simmer gently 18 minutes

Let chicken cool in pot 30 minutes

Remove skin and bones

Wrap in plastic and chill overnight

Slice on diagonal, place on platter,
pour on sauce and garnish with basil

To Poach Fish:

Put 1/2 inch water in skillet

Add bay leaf

Salt and Pepper

Fish herbs (crab boil or dish marinade mixtures)

Bring to a boil

Add fish and gently simmer covered
until fish flakes easily or is opaque

Carefully remove with slotted spatula

Place or serving platter

Pour over sauce

and garnish with capers, basil, lemon slices and flower petals