Moscovite Sauce

Name: Moscovite Sauce
Cuisine: France
Ingredients: 750 ml Poivrade sauce (pepper sauce) made with venison stock; 1 decilitre Malaga wine; 7 centilitres juniper berry infusion; 40 grams toasted pine nuts; 40 grams Corinthian raisins (currants)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

750 ml Poivrade sauce (pepper sauce) made with venison stock
1 decilitre Malaga wine
7 centilitres juniper berry infusion
40 grams toasted pine nuts
40 grams Corinthian raisins (currants)

Instructions

Have the Poivrade sauce (pepper sauce) infused with venison stock ready. At the moment of service, complete the sauce by adding the Malaga wine, the juniper berry infusion, the toasted pine nuts (or toasted sliced almonds if pine nuts are not available), and the Corinthian raisins that have been sorted and plumped in warm water.