Frenchside
Bordelaise Sauce
From À la mode cookery, 1902
A classic French sauce.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.
Bordelaise Sauce k la Gouffd Add to half a pint of sauterne one pinch of mignonette pepper, and one table-spoonful of shalots previously blanched and chopped. Reduce it by boiling to a quarter of a pint, add half a pint of Espagnole sauce. Boil for six minutes, and put in one table-spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.