189 Roebuck Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 60 g (2 oz) onion and 80 g (3 oz) raw ham into fine Paysanne; place 40 g ( oz) butter in a pan, add the Paysanne and cook to a light brown colour. Moisten with dl (5 fl oz or U.S. cup) vinegar, add a Bouquet garni and reduce almost completely.

Add 3 dl (½ pt or U.S. cups) Sauce Espagnole and simmer gently for 15 minutes, skimming carefully. Remove the Bouquet garni and finish the sauce with ¾ dl (3 fl oz or U.S. cup) port and a good tbs redcurrant jelly.

This sauce is an excellent accompaniment for joints of venison.

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