DEL RE SAUCE                           Servings:

2   T.        olive oil                2   T.    finely chopped nuts (any)
1   T.        garlic, pureed           1/8 tsp.  nutmeg
1/2 tsp.      parsley, chopped         1 1/2 c.  cream
              seasoning salt to taste

    In saute pan, heat olive oil.  Sear garlic and nut mixture.  Add nutmeg,
parsley and cream.  Reduce by a third, add salt to taste.

    This is a versatile sauce that accents veal, poultry or wild game.