The Times Picayune Publishing Company

Kirsch Sauce

Sauce au Kirsch

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • ½ Gill of Kirsch
  • A Pint of Cold Water
  • ½ Pound

Method

Mix the-sugar and water in a saucepan and set on the stove on a brisk fire; let it come to a boil; then add a tablespoonful of corn starch which has been diluted in a tablespoonful of water. Stir well fo