Chapter III · The Small Compound Sauces · No. 57
Built upon: No. 50Poivrade Sauce For Venison
57—Venison Sauce
Prepare a Poivrade sauce for game, as explained in No. 50, Poivrade Sauce For Venison. Finish this sauce with two tablespoonfuls of red-currant jelly, previously dissolved, and mixed with five tablespoonfuls of fresh cream per pint of sauce. This addition of cream and red-currants must be made away from the fire.
Serve this sauce with big ground-game.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 57, p. 32. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →