Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Oxford Sauce
Sauces and Spicery

A fruit-based cold table sauce, similar to Cumberland Sauce, but without the citrus peel.

Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);


Make a Cumberland sauce according to No. 134, with this difference: that the Julienne of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, i.e., two-thirds of a tea-spoonful of each.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018