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Sauce Aigre-Douce

Ingredients.

Half a small Onion.

Half a teaspoonful of Castor Sugar.

Half a glass of White Wine.

Two dessertspoonfuls of Red Currant Jelly.

Half an ounce of Butter.

Half a pint of Espagnole Sauce.

Saltspoonful of dry Mustard.

Peel and mince the onion, fry it in the butter till a nut-brown colour, add the mustard, moisten with the wine, and reduce a little. Add in the Espagnole sauce and the red currant jelly, cook gently for ten minutes, season to taste and strain.

Use as directed on page 68 for Ailerons de