Evening Edge
What’s For Dinner?
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Sage Sauce - from Atmosphere
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Low cal: 
From the Menu of . . . Atmosphere
1620 Piedmont Ave., Atlanta
678-702-1620
Q: We live in Morningside and are regular visitors at Atmosphere Restaurant on Piedmont, which is one of our favorite places. Last time we were there I tried their “Cuisse de lapin a la Nicoise” (braised leg of rabbit, shown above) and absolutely loved it -- the sauce is very different from others I’ve had before. I could taste black olives, but there’s more to it I’m sure. I’m originally from Europe myself (Belgium) and I will cook rabbit several times a year, even though it involves a trip to the DeKalb Farmers Market. I would really like to try this sauce at home and would be very grateful if you could get the recipe for me. -- Joelle Spain, Atlanta
A: This veal-stock sauce is reduced with tomatoes and shallots and finished with white wine and black olives. “That’s the quick version of it,” said owner Jean-Marc Metairie, who offered a scaled-back recipe for home use that’s almost as easy to say as to make. Not much of a rabbit connoisseur? That’s OK, Metairie said the sauce would enhance “any white meat -- veal, or pork, that would go well. Or chicken would go very well,” he said.
-- Deborah Geering, for the Journal-Constitution
You can buy concentrated veal stock (sold in paste form) in specialty stores and some grocery stores.
Hands on time: 15 minutes Total time: 40 minutes Serves: 4 (about 1 1/2 cups)
Ingredients:
-
1/2 cup (1/4 stick) unsalted butter, divided use
3 shallots, peeled and sliced
2 garlic cloves, peeled and sliced
3 tablespoons tomato paste
2 cups white wine
2 cups veal stock, prepared from concentrate
6 fresh sage leaves
8 Niçoise olives
Instructions:
In a saucepan over medium- low heat, melt 2 tablespoons butter. Add the shallots and garlic and saute until soft, 2-3 minutes. Add the tomato paste and cook for 5 minutes, stirring frequently. Add the white wine, stirring well. Increase heat to medium high, and cook until liquid has reduced and thickened. Add the veal stock and cook, stirring occasionally, until liquid is reduced by half. Add the sage leaves, cover the pot and turn off the heat. Let the leaves steep for 5 minutes. Strain through a fine mesh strainer. Set aside until ready to serve.
Before serving, return sauce to saucepan over medium heat. Stir in remaining 2 tablespoons butter and add olives. Swirl in the pan until the butter is melted and the sauce has a shiny glaze.
Before serving, return sauce to saucepan over medium heat. Stir in remaining 2 tablespoons butter and add olives. Swirl in the pan until the butter is melted and the sauce has a shiny glaze.
Nutrition:
Per serving: 183 calories (percent of calories from fat, 80), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 13 grams fat (7 grams saturated), 31 milligrams cholesterol, 529 milligrams sodium.
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Recipes from: Atmosphere