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Auguste Escoffier

4361 Sauce aux Cerises

Cherry Sauce

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some stewed cherries; reduce the syrup, add an equal quantity of redcurrant jelly and flavour it with Kirsch.

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