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Gooseberry Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

France

Known as a French recipe, with similar versions prepared across other nations.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 4 ingredients

  1. one pint of butter sauce
  2. one lb. of green gooseberries
  3. one-half pint of white wine
  4. three oz. of powdered sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

Method

  1. Prepare one pint of butter sauce, Formula No.
  2. 66.
  3. Meanwhile put one lb.
  4. of green gooseberries into a small copper saucepan containing boiling water.
  5. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three oz.
  6. of powdered sugar.
  7. Gently cook the gooseberries, rub them through a tammy, and add the resulting pulp to the butter sauce.
  8. This sauce is excellent with grilled mackerel and the poached fillets of that fish.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Colander
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.