| Ingredients | for 1 kg. | for 10 kg. |
|---|---|---|
| Currant | 0,7 kg. | 7 kg. |
| Cream | 0,2 kg. | 1,75 kg. |
| Flour | 0,15 kg. | 1,25 kg. |
| Butter | 0,07 kg. | 0,7 kg. |
| Sugar | 0,05 kg. | 0,45 kg. |
| Salt | 0,015 kg. | 0,15 kg. |
Sauté the flour in the butter melt over low heat without letting it getting brown and then pour the cream.
Boil for 20 minutes and add the currants, after having been peeled and taken off the stones. Add the sugar, salt, then boil them again for 10 minutes, stirring with a wooden spoon.
Currant sauce is served with boiled beef, veal, chicken and tongue.