No. 20.—Wine Sauce for Venison or Mutton

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take from the stock pot a pint of the soup; let it boil down to half a pint; season with a dozen cloves, a teaspoon of salt, and a little pepper; then stir in a cup of wine, or of currant jelly.