Sauce Grand-Veneur (Escoffier's Method)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre light Sauce Poivrade
- 2 spoonfuls redcurrant jelly
- 2 decilitres and a half cream
Instructions
- Prepare a light Sauce Poivrade.
- For each litre of sauce, finish it with 2 spoonfuls of redcurrant jelly and 2 decilitres and a half of cream.