Which fruit is used in making Melba sauce?
Peach Melba Peach Melba Peach Melba (, pronounced ) is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba. In 1892, operatic soprano Nellie Melba was performing in Wagner's opera "Lohengrin" at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan
Cumberland sauce Cumberland sauce Cumberland sauce is a fruit sauce, usually used on non-white meats, such as venison, ham, and lamb. Coming out of the long-standing medieval tradition of piquant spicy fruit sauces rendered sharply sour with verjuice or vinegar and served with meat, but created sometime in the 19th century, the sauce appears in various editions of Mrs Beeton's Book of Household Management. The sauce was invented in Germany, according to Alexis Soyer's recipe in "The Gastronomic Regenerator " (1846) for a port-wine based sauce accompanying boar’s head, which Janet Clarkson notes "contains what we think of as the required citrus