Grand-Veneur Sauce (Escoffier Method)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 liter Poivrade sauce (light)
- 2 tablespoons red currant jelly
- 2.5 deciliters heavy cream
Instructions
- Complete the light poivrade sauce with the red currant jelly and heavy cream per liter of sauce. The result is a refined, silky sauce designed specifically for venison dishes.