Bordelaise Sauce (a la Goufte)
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 252. The excerpt below is the record exactly as published.
Bordelaise Sauce (a la Goufte).— Add to half a pint of yauterne a table-spoonful of shallots, blanched and chopped, and a very small quantity of mignonette pepper. Reduce it, by boiling, to a quarter of a pint, then add a pint of I'Espagnole sauce, and boil for five minutes, with the addition of a table-spoonful of finely- chopped parsley
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