Sauce Réforme
Ingredients.
Half pint of Poivrade Sauce.
One tablespoonful of Red Currant Jelly.
One glass of Port Wine.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Ingredients.
Half pint of Poivrade Sauce.
One tablespoonful of Red Currant Jelly.
One glass of Port Wine.