Sultana Sauce Recipe

Put a pint of cullis into a stewpan with a glass of white wine, two

slices of peeled lemons, two cloves, a clove of garlic, half a

laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and

a half over a slow fire, reducing it to a creamy consistency; strain it

very carefully through a sieve, and then add a little salt, the yolk of

an egg boiled hard and chopped, and a little boiled parsley shred fine.



This sauce is very good with poultry.

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