By Auguste Escoffier
Prepare 7½ dl (1⅓ pt or 3¼ U.S. cups) Sauce Poivrade for Game. At the last moment add away from the heat, 100 g (3½ oz) melted redcurrant jelly mixed with 1½ dl (5 fl oz or ⅝ U.S. cup) cream.
This sauce is specially suitable for joints of large furred game.
© 1903 All rights reserved. Published by Taylor and Francis.