Sauce Venaison (Venison Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarters of a litre sauce Poivrade pour Gibier
- 3 strong spoonfuls redcurrant jelly
- 1 and a half décilitres cream
Instructions
- Have the 3 quarters of a litre of sauce Poivrade pour Gibier ready.
- Dissolve 3 strong spoonfuls of redcurrant jelly and thin it with 1 and a half décilitres of cream.
- Off the fire, add the jelly and cream to the sauce.