THE CORRECT SAUCES
' FOR GAME OR POULTRY. Here is a list of the correct sauces to serve with game or poultry of various kinds: —• Duck, roasted—Apple sauce. Goose, roasted—Apple sauce. Gosling, roasted.—Apple, gooseberry sauces. Guinea Fowl, roasted.—Bread, es-, pagnole sauces. Pigeons, grilled —Brown, mushroom, piquante, tomato sauces. Roasted.—Espagnole, piquante, tomato. Turkey, boiled. —Celery, oyster,' bechamel sauces. Roasted.—Bread sauce. Grouse, roasted. —Bread, melted butter sauces. Hare, roasted.—Brown.' sauce with port wine. Partridge, roasted. —Bread sauce. Grilled. —Mushroom sauce. Pheasant, boiled.—Celery, oyster sauces. Grilled—Madeira, mushroom, piquante sauces. Roasted. —Bread sauce. Rabbit, boiled.—Onion sauce. Fried—Tartare, tomato sauces. Roasted. —Espagnole sauce. Venison, grilled—Sauce made with equal quantities of melted butter, red wine, and red currant jelly. Roasted. —Brown sauce with wine.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19380506.2.21.6
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Wairarapa Times-Age, 6 May 1938, Page 4
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117THE CORRECT SAUCES Wairarapa Times-Age, 6 May 1938, Page 4
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