The Prince Regent’s Sauce

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.


  • 3 tablespoons butter
  • ¼ lb. (120 g.) lean ham, diced
  • 1 onion, peeled and cut in quarters
  • 1 chopped shallot
  • 1 large glass dry white wine, boiled to reduce by one third
  • ¾ pint ( dl.) reduced chicken stock
  • ½ pint (3 dl.) good brown sauce, reduced by boiling


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. Boil the whole to reduce a little further. It should almost coat the spoon. Check for seasoning. Pour through a strainer and serve.