61. GERMAN SWEET SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

six ounces of dried cherries ↝ Cherries, dried [Dried fruits]
two glasses of red wine ↝ Wine, red [Wine]
some bruised cinnamon ↝ Sugar, cinnamon [Sugars and honey]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little reduced brown sauce
six ounces of stewed prunes ↝ Prunes, dehydrated (low-moisture), stewed [Fruits and Fruit Juices]

Instructions (3)

Stew six ounces of dried cherries in two glasses of red wine, together with some bruised cinnamon, cloves, and lemon-peel, for twenty minutes on a slow fire.
Pass the whole through a tammy into a purée.
Put it into a stewpan with a little reduced brown sauce and six ounces of stewed prunes.

Original Text

61. GERMAN SWEET SAUCE.
Stew six ounces of dried cherries in two glasses of red wine,
together with some bruised cinnamon, cloves, and lemon-peel, for
twenty minutes on a slow fire; pass the whole through a tammy
into a purée, and put it into a stewpan with a little reduced brown
sauce and six ounces of stewed prunes.
This sauce is in great request for German dishes; it improves
the flavour of braized venison in its varied forms of preparation,
and is preferred by many for that purpose to Poivrade or Piquante
sauce.

Notes

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