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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);

137 OXFORD SAUCE

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.




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