« back to encyclopedia search results
A traditional cold sauce made from red currant jelly, mixed with orange and lemon juice plus a little Port. It is used to accompany robust cold meats, such as strong patés, lamb and venison. See our Recipe section.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.