51 Sauce Grand-Veneur

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 1 litre ( pt or U.S. cups) Sauce Poivrade using a game stock prepared from venison. Dilute 1 dl ( fl oz or ½ U.S. cup) hare’s blood with 1 dl ( fl oz or ½ U.S. cup) marinade and add to the sauce. Keep on the side of the stove for a few minutes without boiling, so as to allow the blood to cook then pass the sauce through a fine strainer.

This sauce is specially suitable for serving with joints of venison.

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