Ingredients
- 500 g (17.75 oz) morello cherries
- 15 cl (0.6 cup) red port wine
- 5 cl (1.7 fl oz) vinegar
- 30 cl (1.25 cups) veal stock, rehydrated
- 1 zest of untreated orange
- Salt and pepper
- 1 pinch of grated nutmeg
Recipe: Cherry Sauce in the Style of Escoffier
Prep
15 min
Cook
20 min
Total
35 min
This timeless recipe comes from the great master Escoffier. Chef Patrick Asfaux, an official member of the Disciples of Escoffier, presents his own interpretation, faithful to the spirit of this culinary classic.
Step-by-step directions
1 Pit the morello cherries, carefully reserving the stems and pits.
2 In a saucepan, combine the stems and pits with the red port and vinegar. Reduce until nearly dry.
3 Add the veal stock, orange zest, a modest amount of salt, and a generous turn of the pepper mill. Season with a pinch of grated nutmeg.
4 Simmer gently for 10 minutes.
5 Strain the sauce through a fine-mesh sieve into a clean saucepan.
6 Add the pitted cherries and cook for 5 to 6 minutes. Taste and adjust seasoning as needed.
7 Just before serving, enrich the sauce with a knob of fresh butter.
8 Serve with duck (Barbary, Muscovy or wild), sautéed calf's liver, fresh foie gras escalope, quail or pheasant fillets, or game such as saddle of hare, venison, roe deer, or wild boar.
Chef Patrick's Comment
La recette d'Escoffier :
- Pour cette sauce, la cerise de Montmorency, en conserve, son jus légèrement sucré est la meilleure.
Préparation :
- Mettre dans une casserole,1 dl de Porto et même quantité de jus de cerise,une pincée d'épices anglaises* et le zeste râpé d'une orange.
- Faire réduire de moitié, ajoutez 4 a 5 cuillerées de gelée de groseilles et a peu près égalité de cerises sans noyaux.
- Donner quelques minutes d'ébullition
- Servir dans une saucière
- Sert pour venaison, caneton poêlé, canard braisé, oies.
- Pilez ensemble cannelle, clous de girofle et une râpure de muscade et passez au tamis.
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