Chapter XX · Entremets (Sweets) · No. 2415
2415—Cherry Sauce
Take the syrup of some stewed cherries, add an equal quantity of red-currant jelly, and flavour with kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2415, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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