This sauce was invented in the late nine-teenth century by Escoffier for the famous Australian opera singer, Dame Nellie
Melba. Melba Sauce is usually served with fruit and ice-cream.
1 lb. fresh raspberries
4 oz. icing sugar , sifted
Place the raspberries in a fine nylon strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the fruit through the strainer. Discard any pulp left in the strainer.
Add the icing sugar to the raspberry puree and mix well. Taste the sauce and add more sugar if necessary.
Use immediately or store the sauce in a covered bowl in the refrigerator until it is required.