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Richelieu Sauce


  • 1 cupful of sugar
  • 1 cupful of boiling water
  • 1 teaspoonful of arrowroot
  • 1 tablespoonful of kirsch
  • 2 tablespoonfuls of shredded almonds and candied cherries cut into small pieces


Put the sugar into a saucepan with the boiling water; let it boil five minutes; add the arrowroot moistened with a little water, and cook until clear; then remove from fire. Flavor with the kirsch and add the almonds and candied cherries.


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The Century Cook Book (1901).

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