Chapter XX · Entremets (Sweets) · No. 2411
2411—Red-currant Sauce
Melt some red-currant jelly and flavour it with kirsch.
This sauce may be slightly thickened with arrowroot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2411, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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