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Volaille à la Créole

Sauce à l'Ambassadrice.

Ingredients.

Half a pint of Espagnole Sauce.

One teaspoonful of Red Currant Jelly.

One tablespoonful of Lemon-juice.

A pinch of Sugar, Cayenne, and Salt.

Two ounces of Sultanas, blanched.

Boil these all well together, add the sultanas and serve.