Sauce Brique Rose

The name and the colour of this sauce evoke the dazzling rose-red brick used to build medieval cathedrals like those of Toulouse and Albi. The sauce goes well with poached meats and grilled/broiled duck breasts; sometimes chopped ‘confit’ of duck or ‘boudin’ blood sausages are added, particularly when the sauce is to be served with pasta, gnocchi, ‘millas’, or poached or hard-boiled eggs.