Chapter III · The Small Compound Sauces · No. 100
100—Oriental Sauce
Take one pint of American sauce, season with curry, and reduce to a third. Then add, away from the fire, one-quarter pint of cream per pint of sauce.
Serve this sauce in the same way as American Sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 100, p. 42. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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