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Sauce Diable

On 30 Dec 2006 at 15:13, Mark wrote:

> I have been trying to locate a suppier where I could purchase
> Escoffier Diablo Sauce. Can you please advise. I have searched the
> internet but to no avail. I need this for an old time family recipe.
> Thanks.
> Mark


Here's the deal on "sauce diablo" or "diablo sauce" or "diable sauce" or "sauce diable"

As I said before, you can no longer buy the Escoffier bottled sauce.

As for recipes to make it yourself, I find in searching for them that confusion reigns. There are several sauce recipes out there that call themselves one of the above names. Some of them are merely hot pepper sauces. One site said that to make diablo sauce, one merely mixed tabasco and habanero peppers with bechamel sauce, which is a white sauce. Some are ordinary steak sauces with added ingredients.

The real sauce diable is associated with Auguste Escoffier, a famous French chef. Since the Escoffier brand of bottled sauce used his name, then hopefully they used his recipes as well. Making sauce diable is a two-step process. First you make a brown sauce, then you use the brown sauce to make sauce diable. See the recipe below.


Step 1: Brown Sauce

Ingredients - 

2 tablespoons Butter
2 tablespoons All-Purpose Flour
12 fluid ounces Beef Flavored Bouillon, or Beef Stock


In a saucepan melt the butter or margarine. Stir in the flour. Cook and stir 
over medium-low heat for 15 to 20 minutes or until browned. Add stock and 
stir. Bring to boil stirring constantly. Boil 3 to 5 minutes. Reduce heat 
and simmer about 30 minutes or until reduced to about 1 cup. Stir frequently.
Sauce should be slightly thinner than gravy.
Step 2: Sauce Diable (This is similar to the bottled version from Escoffier)

1 cup Brown Sauce
1 onion, finely chopped
4 tablespoons butter
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 1/2 teaspoons dry mustard
1/2 cup red wine
1 tablespoon Worcestershire sauce
1 1/2 tablespoons lemon juice

Saute onions and garlic in butter, add wine, and simmer for 4 minutes. 
Add remaining ingredients and simmer over low heat for 5 minutes. 

From a reader:

From: "Jay" 
Subject: Escoffier Sauce Diablo
Date: Tuesday, April 07, 2009 9:43 AM

The closest I can get to Escoffier Sauce Diablo is simply mixing Heinz 57 Sauce with 
Grey Poupon Dijon Mustard until the color approximates the color of the Escoffier Sauce 
Diablo we all remember and love.  I'm sorry, that's the best I can do.

Past President Florida Restaurant Association
Past President, Sommelier Guild

The Apple Tree

On 31 Dec 2006 at 11:48, Bob wrote:

> There was a musical produced in the 1960's called "The Apple Tree",
> starring Alan Alda and Larry Blyden. It is currently in limited run in
> New York City at Studio 54. My wife and I have been searching for the
> score for this musical, using publishing sources and even have emailed
> Mr. Alda.  The best we have done is a publication of about 10 of the
> songs in book form with piano accompaniment. We live in a very small
> town in Colorado (Crestone) and would like to do a small production
> with our local choral group. My wife performed in a local production
> in the 1970's but has no way to connect with any of those
> performers.
> I would appreciate any help you can provide. Thanking you in advance.
> Bob 

Hi Bob,

I cannot find anything available for direct purchase except for the songbook of 10 songs that you already have.

This show is licensed by Music Theater International. Looks like you have to get the full score from the licensor along with a license to produce the show.

Music Theater International


Tunnel of Sugar Plums Cake

This was a Christmas favorite at our house back in the 60s .I noticed 
someone was looking for the recipe a few years ago. One of the ingredients
is no longer available and you have to substiute jiffy frosting mix for it. 

Tunnel of Sugar Plum Cake (a Christmas favorite since the 1960's)

1 1/2 cups butter
6 eggs
1 1/2 cups sugar
2 1/2 cups flour
1 cup chopped cordial cherries
2 cups slivered almonds
1/2 cup flaked coconut
1/2 cup golden raisins
1/2 pkg. Pillsbury Buttercream Frosting Mix (this appears to no longer be on the
 market and I have substituted the small box of Jiffy white frosting mix & a
 little butter flavoring)
1 pkg. instant lemon pudding mix (4 serving size)

Oven 350 degrees 
10" tube pan (greased)

Cream butter in large mixer bowl at high speed. Add eggs one at a time, beating 
well after each. Gradually add sugar, continue at high speed till light and 
fluffy. By hand, fold in flour, cherries, nuts, coconut, and raisins.

Fold in frosting & pudding mixes.

Pour batter into greased bundt or tube pan.  Bake at 350 degrees for 60 - 65 min.

Do Not Invert to Cool

Cool 2 hours, then remove from pan.  Cool completely before serving.  

Great served with whipped cream.  Center should still be a little gooey.

Meat Stuffing

I read the message from Dianne who was looking for a recipe.  My
grandmother was from Canada as well and here's her recipe.  Very simple
but maybe it's the one she is looking for.

1 lb. ground beef
1 lb. ground pork
1 lb. ground veal
1 Tablespoon Cinnamon
1 Tablespoon Ground Cloves
2 peeled & boiled potatoes
Salt & Pepper

Cover with water, add 1 tablespoon cinnamon and 1 tablespoon of cloves,
bring to boil and let simmer all day until water is almost gone (about 5
hours)  once water is almost gone boil 2 peeled potatoes.  Mash potatoes
and stir into meat mixture, salt & pepper to taste.  Refrigerate
overnight and stuff cold turkey next day.  Then cook turkey as per
directions for stuffed turkey. 

Hope this helps


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