Sauce aux Groseilles (Gooseberry Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre green gooseberries
- 125 grammes sugar
- 1 decilitre water
Instructions
- Cook the gooseberries in a copper pan with the sugar and the water.
- Pass the cooked fruit through a fine sieve.