Created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba, this sauce is a combination of puréed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It's classically used to adorn the dessert peach melba but can also top ice cream, fruit, pound cakes and puddings.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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