Chapter III · The Small Compound Sauces · No. 77
77—“Escoffier” Cherry Sauce
This sauce may be bought ready-made. Like the Roberts Sauce, it can be served hot or cold. It is an excellent adjunct to venison, and even to small ground-game. Saddle of venison with this sauce constitutes one of the greatest dainties that an epicure could desire.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 77, p. 37. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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