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Sultana Sauce(Sauces.) - (The Lady's Own Cookery Book)
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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