Recipe: Cherry Sauce according to Escoffier

Name: La Sauce aux cerises selon Escoffier
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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'ébullitionServir dans une saucièreSert pour venaison, caneton poêlé, canard braisé, oies.Pilez ensemble cannelle, clous de girofle et une râpure de muscade et passez au tamis.

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Sauces

Prep 15 min

Cook 20 min

Total 35 min

This recipe is timeless, as usual Master Escoffier gives us the basics. So here is his recipe and, following it, mine, inspired by his spirit since I am officially part of the "Disciples of Escoffier"

Ingredients

Escoffier's recipe:

For this sauce, the Montmorency cherry, preserved, its slightly sweetened juice is the best.

Preparation:

Put in a saucepan, 1 dl of Port and the same amount of cherry juice, a pinch of English spices* and the grated zest of an orange.
Reduce by half, add 4 to 5 spoonfuls of redcurrant jelly and approximately equal quantity of pitted cherries.
Let it boil for a few minutes
Serve in a sauce boat
Serves for venison, sautéed duckling, braised duck, geese.
Pound together cinnamon, cloves and a grating of nutmeg and pass through a sieve.

Step-by-step directions

Here now is mine inspired by the previous one:
Sour Cherry Sauce by Chef Patrick

1- Pit 500g of sour cherries while keeping the stems and pits.

2- In a saucepan, pour your stems and pits, 15cl of red Port, 5cl of vinegar, reduce almost to dry, then add 30 cl of veal stock, zest of an untreated orange, salt (lightly), season with a good grind of pepper mill, a hint of cinnamon and a grating of nutmeg let cook thus 10 minutes.

3- Then pass your sauce through a fine sieve into a saucepan, add your pitted cherries, cook 5 to 6 minutes, test the seasoning and at the last moment mount this sauce with a little fresh butter.
Serve well with duck (Barbary, mulard or wild), good sautéed calf liver or a beautiful slice of fresh foie gras but also on quail fillets, pheasant, and with venison: saddle of hare, doe, roe deer, young wild boar etc etc.

Sauce pour canard Lièvre Sauce Cerises