Sauce Rouilleuse

Red Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Put in a saucepan a tablespoonful of flour, an onion and two shallots finely chopped, and a wineglassful of salted water; cook for a few minutes; five minutes before serving put in the blood from the chicken or duck and cook again two or three minutes. To be served with roast chicken or duck.