Kirsch Sauce

Sauce au Kirsch

Preparation info

  • Difficulty

    Easy

Appears in

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 of Sugar
  • A Tablespoonful of Corn Starch

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 for three minutes, and then take from the fire and add immediately a half gill of Kirsch. Mix well, strain through a sieve and serve with puddings.