The Prince Regent’s Sauce

Name: The Prince Regent’s Sauce
Yield: For 6–8
Cuisine: United Kingdom
Ingredients: ¼ lb. (120 g.) lean ham, diced; 3 tablespoons butter; 1 large glass dry white wine, boiled to reduce by one third; 1 chopped shallot; 1 onion, peeled and cut in quarters; ½ pint (3 dl.) good brown sauce, reduced by boiling; ¾ pint (4½ dl.) reduced chicken stock

Preparation info

For
6–8

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A fine sauce invented for the Prince Regent. To be served with roast chicken or supremes of chicken, pheasant or guinea fowl, or for sweetbreads. It is well worth while to make four times this quantity and store it in 3 or 4 containers in a deep-freeze. It defrosts and warms perfectly.

Ingredients

3 tablespoons butter
¼ lb. (120 g.) lean ham, diced

Europe
United Kingdom
Sauce
England

Method

Cook the ham and onion in the butter, without colouring. After 5 minutes stir in the shallot and cook a further 2 or 3 minutes. Add the reduced wine and half the chicken stock. Cook over low heat for 10 minutes. Put through a moulin but do not force too much of the ham through. Add the reduced brown sauce. Reduce the remaining chicken stock to half by rapidly boiling separately and stir this in