From jkain@quoininc.com Wed Jun 18 12:47:39 1997 Date: 13 Jun 1997 05:38:06 -0600 From: Jodie Kain Newsgroups: rec.food.recipes Subject: Sauce Cumberland Followup-To: rec.food.cooking >From: Peter Nilsson >Please... the "correct" recipe for Cumberland Sauce. According to Escoffier... Sauce Cumberland 4 tablespoons of red-currant jelly one-fifth pint of port wine 1 teaspoon of finely-chopped shallots scalded for a few seconds and pressed 1 teaspoon of small pieces of orange rind 1 teaspoon lemon rind (cut finely, Julienne-fashion, scalded for two minutes, well-drained, and cooled), juice of an orange juice of half a lemon 1 teaspoon of dry mustard a little cayenne pepper a little powdered ginger Dissolve red-currant jelly, to which are added port wine, finely-chopped shallots, orange and lemon rind, the orange and lemon juice. Add dry mustard, cayenne pepper, and powdered ginger. Mix the whole well. Serve this sauce with cold venison. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.