Jelly Sauce for Came
Ingredients
Directions
In a saucepan, combine the glass of Madeira and jelly.
Heat until the jelly dissolves.
Add the dark sauce and bring to a boil.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Madeira
- Adds a fortified wine sweetness and depth of flavor to the sauce.
- Jelly
- Adds sweetness and body, and helps the sauce set and gloss when cooled.
- Dark sauce
- Forms the savory base of the sauce and carries most of its volume.
The step that matters
Heating until the jelly dissolves. If the jelly is not fully dissolved before the dark sauce goes in, it can stay in lumps or scorch on the bottom of the pan. Heating gently and stirring keeps the sauce smooth and evenly sweetened.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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