Chapter IV · Cold Sauces and Compound Butters · No. 137
Built upon: No. 134Cumberland Sauce
137—Oxford Sauce
Make a Cumberland sauce according to No. 134, Cumberland Sauce, with this difference: that the Julienne of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, i.e., two-thirds of a teaspoonful of each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 137, p. 53. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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