Queen's Sauce
Queen's Sauce is a thick, creamy sauce built on gravy, cream and ground almonds, meant to be served with meat. It comes from Henry Hartshorne's Household Cyclopedia, a Victorian-era reference, and this version is an interpreted adaptation of that original. Breadcrumbs and pounded almonds give it body, while egg yolks and cream make it rich. The roasted fowl breast stirred in makes it closer to a meal than a simple gravy.
Instructions
Pour the gravy into a saucepan and bring it to a gentle simmer over low heat.
Stir in the white breadcrumbs a little at a time, letting them soak up the gravy. Keep stirring until the sauce has thickened and no dry crumbs remain.
Add the pounded almonds, egg yolks, roasted fowl breast and cream. Mix well until everything is evenly combined and the sauce looks smooth and creamy.
Return the pan to a gentle simmer and season with the salt and pepper. Serve the sauce while it is hot.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
