187 Port Wine Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place dl (5 fl oz or U.S. cup) Port wine into a pan with 1 tbs chopped shallot and a sprig of thyme and reduce by half. Add the juice of 2 oranges and half a lemon, 1 tsp grated orange rind, a pinch of salt and a little Cayenne; pass this through a muslin and add it to 5 dl (18 fl oz or U.S. cups) good quality thickened veal gravy.

This sauce is specially suitable for serving with wild duck and roast game birds.