Here is the recipe Mark got from the hornist when they were both principals in the Sacramento Symphony.

I found the recipe unexpectedly authentic and always wondered where Eric got it. Mark used to like to say that, as a French hornist, Eric played very sharp and nearly missed all the notes. It’s tuba humor. You had to be there.

Peanut Sauce

1 chicken carcass
1 bunch of cilantro
1 bunch green onions
3 carrots
1/2 bunch of celery
3 yellow onions, chopped
5 garlic cloves, chopped
1/3 cup ginger juice (grate fresh ginger and squeeze through a cheese cloth)
2 1/4 pounds crunchy peanut butter
1 1/2 lb jar of Crosse and Blackwell
red sambal
3 T butter
1/3 cup extra-virgin olive oil

In four quarts of water, boil chicken with cilantro, green onions, carrots and celery for one hour. Cool to lukewarm and strain.

Saute onions and garlic in butter and olive oil til golden, set aside.

Add peanut butter to lukewarm broth. (If broth is too warm, it will coagulate.) Stir until lumps are gone. Add onion mixture, cocktail sauce, ginger juice and red sambal to taste. Stir thoroughly.

This makes a lot of peanut sauce. Serve over cold noodles and cucumber cut julienne. Stir fry tofu til brown, add red peppers and spinach til wilted, stir in peanut sauce as desired. Marinate chicken in sauce, grill, basting with additional sauce. Give a jar to a friend.