Bordelaise Sauce

Ingredients

• Chopped shallots
• moisten w. wh. or red wine
• crushed pepper
• add espagnole sa.
• add poached beef marrow in slices or dice

Method

1. 1

   Chop shallots and moisten with wine and crushed pepper.

2. 2

   Reduce, then add strained Espagnole sauce and poached beef marrow.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 47. The excerpt below is the record exactly as published.

chopped shallots, mush¬ rooms, condiment used for stuffing, tomatoes, mush¬ rooms., eggplant, sa., etc. Composition: onions, shal¬ lots, mushrooms fried w. good olive oil, moisten w. white wine, meat juice, chopped parsley, reduce the substance until thick, add puree of tomatoes accord¬ ing to article. Gastric (Culinary term). Used for Bearnaise and Hol- landaise. Crushed pepper w. vinegar or white wine, shallots, aromatics, reduced and strained. (See Hol- landaise or Bearnaise.) Sauces and their Compositions Color Abbreviations: Bio., blonde; Br., brown; gr., green; Pi, pink; R., red; whi., white; ye., yellow. Sauce Abbreviations: All., Allemande; Bea., Bearn¬ aise; br., brown; Esp., Espagnole; fi-he., fine herbs; Hoi., Hollandaise; jul., julienne; ma., madeira; may., mayonnaise; moi., moisten; mu., mushroom; redu., er- duced; sa., sauce; she., sherry; sup., supreme; sea., seasoned; tom., tomatoes; thi., thickened; truf., truffles; vel., veloute; wh.-wi., white wine; r. wi., red wine; w., with; wh., white. A-1, Br. In bottles, international, preserved sa. Africaine, Br. Espagnole sa. w. tom. sa, and truf. in dice, highly sea. Aigre, Br. Stock of any article moi. w. sour cream. — 98 — SAUCES Aigre^Doux, Br. Stock of any article moi. and currant jelly. Ail lade, Wh. Cold mayo. w. French mustard and garlic. Ailloli, Ye. Cold, garlic pu., work well with oil and cooked yolk eggs, sea. A ire lie, Re. Cold cranberries, cooked and strained, add sugar. Aixoise, Pi. Tom. redu., garlic w. muscat juice. Albert, Wh. Horseradish, thi. w. cream and bread crumbs, add Colman’s mustard, strained, butter. Albufera, Wh. Sup. sa. w. ch. glace meat, beat w. sweet pepper butter. Alcide, Wh. White wine sa., shallots and horseradish. Allemande, Wh. Redu. Veloute, yolk of egg, ess. of mu. (i*ead heading of sauce.) Ambassadrice, Wh. Rich supr. sa. w. essence of truffles. Americaine, Pi. Mirepoix bordelaise w. coulis of lob¬ ster, fi-her. Anchois, Wh. and Br. Hoi. sa. w. anchovy butter or Esp. sa. w. anchovy essence. Andalouse, Pi. Cold may. sa. w. redu. tom. w. jul. of sweet peppers or may. w. sweet pepper pu. Anglaise, Wh. Bechamel sa. w. smothered onions highly sea. Apple, Gr. Cold or hot, apples cooked in pu. strained, add sugar. Archiduc, Wh. Sup. sa. w. double cream, article mois¬ tened with fine champagne brandy. Arlequin, Wh. or br. All. or demi-glace sa. add mu. truf, green and sweet peppers, tongue, white of boiled egg, all cut in dice. Arlesienne, Pi. Bea. sa. w. pounded tom. and anchovy essence. Argentine, Br. Demi-glace w. tom. sa. with butter, highly sea. Aromatique, Wh. or Br. All sa. w. composition, infusion, reduction of spices or aromatic herbs. Aryle, Br. Catsup, Worcestershire sa. Colman’s mustard w. butter. Aurore, Pi. All.-sa. w. tom. redu. or lobster butter. — 99 — GANCEL’S CULINARY ENCYCLOPEDIA Autr.ichienne, Wh. Austrian, fresh bread crumbs w. sour cream spiced. Batarde Wh. Half hoi. sa. and half butter sauce, mock Hollandaise sa. Bavaroise, Pi. Batarde sa. w. horseradish, aromatic and crawfish butter. Bayonnaise Pi. Cold mayo. w. chopped ham and sweet peppers, very fine. Bearnaise, Ye. (S’ee Gastric), Use 6 yolks, 1 lb. melted butter, beat in bain-marie, chopped taragon, chervil, sea. Beauharnais, Gr. Bearnaise w. taragon butter. Bechamel, Wh. This is the base of cream sauce (read heading of sauce). Belleclaire, Pi. Cold mayo. w. chili sa. chopped taragon and chervil, highly sea. Bengal, Br. In bottle. Preserved sa. Berchoux, Gr. Cre. sa. w. chivry butter or half chivry sa. Bercy, Wh. Chopped shallots and parsley, moisten white wine redu. or fish stock, add veloute sa. lemon juice, butter, sea. (See Bercy butter) for meat. Berlinoise, Ye. Cold mayo. w. mustard and currant jelly cut in dice. Beurre, Ye. Mock hollandaise sa. (S’ee batarde). Biere, Br. Essence of fish redu. w. beer thick w. ginger¬ bread or stock of fish cooked w. beer. Bigarade, Br. Demi-glace sa. w. orange peel in jul. w. orange juice. Blanquette, Wh. Veloute, make w. stock of article w. liaison, add mu. small white onions and chives. Bohemienne, Ye. Cold, mayo, and bechamel sa. w. mu¬ stard chopped taragon, highly sea. Bonnefoy, Wh. Bordelais© sa. w. white wine, sliced mu. and chopped taragon. (See bordelaise). Bordelaise, Wh. or Br. Chopped shallots, moisten w. wh. or red wine and crushed pepper, redu. add espagnole sa. strained, add poached beef marrow in slices or dice

Cook this with the app: pantry check, scaling, and the assistant.