Chapter III · The Small Compound Sauces · No. 39
Built upon: No. 49Ordinary Poivrade Sauce
39—Grand-Veneur Sauce
Take one pint of Poivrade Sauce (No. 49, Ordinary Poivrade Sauce) and boil it, adding one pint of game stock to keep it light; reduce the sauce by a good third; remove it from the fire, and add four tablespoonfuls of red-currant jelly. When the latter is well dissolved, complete the sauce by one-quarter pint of cream per pint of sauce.
This sauce is the proper accompaniment for joints of venison.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 39, p. 28. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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