Sauce Richelieu

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

Sauce Richelieu base

espagnole made with strong game stock
strong game glaze or essence ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]

Sauce St. Hubert variation

8oz. or 4oz. of dried cherries or prunes ↝ Cherries, dried [Dried fruits]
a gill of claret
a strip of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a piece of stick cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a good half pint of this sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Enrich espagnole made with strong game stock with strong game glaze or essence.
Stew 8oz. or 4oz. of dried cherries or prunes in a gill of claret with a strip of lemon peel, a piece of stick cinnamon, and a few cloves, for twenty minutes at the side of the stove till tender.
Remove the lemon peel, cinnamon, and cloves.
Stir the stewed cherries or prunes into a good half pint of the enriched espagnole sauce.

Original Text · last edited 4 days ago

Sauce Richelieu.—This is simply espagnole made with strong game stock, and enriched at the last with strong game glaze or essence. It should be specially dark in colour, and taste strongly of game. If 8oz. or 4oz. of dried cherries or prunes are stewed in a gill of claret with a strip of lemon peel, a piece of stick cinnamon, and a few cloves, for twenty minutes at the side of the stove till tender, and then stirred into a good half pint of this sauce (after removing the lemon peel, cinnamon, and cloves) it is known as Sauce St. Hubert, and is in Germany much used with venison, wild boar, etc.

Notes

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