Chapter XX · Entremets (Sweets) · No. 2416
2416—Raspberry Sauce
Take the required quantity of melted raspberry jelly; thicken it slightly with arrowroot, and flavour with kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2416, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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