Sauce Aigre-Douce
From The new century cookery book, 1901
Serves 4
Suitable for roast game.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 136. The excerpt below is the record exactly as published.
Sauce Aigre-Douce. — Take half a pint of poivrade sauce (No. 263) and add to it 1 tablespoonful of red currant jelly, boil up and skim, then add 2 tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.