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T h i s i s a n o l d r e v i s i o n o f t h i s p a g e , a s e d i t e d b y Z a r k i n ( t a l k | c o n t r i b s ) at 2 3 : 1 3 , 2 9 N o v e m b e r 2 0 1 3 . T h e p r e s e n t a d d r e s s ( U R L ) i s a p e r m a n e n t l i n k t o t h i s r e v i s i o n , w h i c h m a y d i f f e r s i g n i f i c a n t l y f r o m t h e c u r r e n t r e v i s i o n . ( d i f f ) ← P r e v i o u s r e v i s i o n | L a t e s t r e v i s i o n ( d i f f ) | N e w e r r e v i s i o n → ( d i f f )
Duck confit crepes with Cumberland sauce
Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison , ham , and lamb . Created sometime in the late 19th century, the sauce was named for the Duke of Cumberland , who had ties to Hanover, Germany , where the sauce was invented. It is a more complex version of a simple redcurrant sauce
Despite its German origin, today the sauce is ubiquitous in the Cumbria region of England and is thought of as a thoroughly British condiment.
Although variations exist, common ingredients include red currants or cowberries , port or wine , mustard , pepper , orange , ginger , and vinegar .
It is similar to Oxford sauce; the difference, according to the great chef Auguste Escoffier , is that Cumberland sauce calls for the rinds of the orange and lemon to be cut into thin strips (julienne), whereas Oxford sauce calls for the rinds to be grated or fine-chopped (and calls for less of each).
External links
Notations
Escoffier, Auguste (1989). The Escoffier Cookbook . Crown Publishers, Inc. ISBN 0-517-50662-9
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