Alboni Sauce

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

In spite of its Italian name, even the French always attribute this sauce to the English kitchen.

This is a very fine, very strong sauce for wild meats. It was primarily meant for venison but is very splendid for wild boar (now obtainable from France), roast saddle of hare or true mutton (not lamb). The juniper berries and the pine kernels give it a slightly resinous forest taste when combined with the rich wine-flavoured basic sauce.