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ROEBUCK SAUCE (Recipe)

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ROEBUCK SAUCE (Recipe)



Brown in butter 1-tablespoon thinly sliced onions and 40 g ham cut into small dice. Add 1 dl vinegar and a bouquet garni, and reduce almost completely. Then add 2 dl Espagnole sauce and reduce for 25 minutes, skimming off the scum, which forms. Remove the bouquet garni and add ½ glass of Port and 2-teaspoons redcurrant jelly. Reheat, stirring well.


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