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VICTORIA SAUCE (For venison recipe)

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VICTORIA SAUCE (For venison recipe)



Prepare 2.5 dl ESPAGNOLE sauce; add 1.5 dl port and 3-tablespoons redcurrant jelly. Then add 8 peppercorns, 2 cloves, a small stick of cinnamon, and the blanched zest of an orange. Boil until reduced by one-third, add the juice of the orange and a little cayenne, and rub through a sieve.


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