Cumberland sauce
Cumberland sauce is a piquant table sauce of classic English and French cuisine made from red currant jelly , port wine and spices . It is served cold with ham , pates , lamb , beef or game .
For preparation, currant jelly is mixed with orange and lemon juice and mustard , fine strips of orange peel and shallots , depending on the recipe, ginger , steamed in red wine , everything is mixed and seasoned with port wine and cayenne pepper .
Cumberland sauce is also available as a commodity.
history
The Cumberland sauce was supposedly named after Prince Wilhelm August, Duke of Cumberland , during whose stay in Hanover during the Seven Years' War it is said to have been invented by a court cook. According to another version, it goes back to another Duke of Cumberland, Ernst August I.
The English author Elizabeth David found that the name Cumberland Sauce first appeared in a French cookbook in 1904, in La Cuisine Anglaise by Alfred Suzanne. The recipe for this sauce is essentially the same as a recipe written by Soyer in 1853, but they don't use that name. This sauce first became known through Auguste Escoffier . Well-known English recipe collections from the end of the 19th century do not feature cumberland sauce.
References
- ^ A b Alan Davidson : The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford et al. 2006, ISBN 0-19-280681-5 , p. 233: Cumberland sauce.