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VENISON SAUCE (Recipe)

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VENISON SAUCE (Recipe)

Pour into a saucepan a glass of old Burgundy wine, 2-tablespoons ordinary vinegar, 2-tablespoons sugar, the flesh of half a deseeded lemon, and half a pot of redcurrant jelly. Boil to reduce and add 2-tablespoons ESPAGNOLE sauce. Reduce again, gradually mixing in the contents of a second glass of Burgundy. When the sauce has reached the correct consistency, rub it through a sieve.








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