vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bourgeoise Sauce
From Soyer's standard cookery, 1912
Serves 1
This sauce can be used with cold meat, whether roast or boiled.
Presented as published in 1912. 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
Nutrition per serving
181Calories
7 gProtein
43 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein7.1 g
Carbohydrates43 g
Fiber12 g
Sugars12 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9738 mg
Potassium974 mg
Calcium208 mg
Iron5.9 mg
Magnesium87 mg
Phosphorus144 mg
Zinc1.2 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A112 mcg
Vitamin E0.5 mg
Vitamin K452 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate93 mcg
Choline23 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.
Bourgeoise Sauce. Mince five or six shallots and some parsley ; place them in an 64 STANDARD COOKERY. enameled saucepan with a little broth or water, a teaspoonful of vinegar, and some pepper and salt. Let it boil until the shallots are cooked. This sauce can be used with cold meat, whether roast or boiled. Black Butter. This sauce is usually served as an addition to boiled fish, and is particularly excellent with skate. It is also used with fried eggs. Place some butter in a frying-pan and let it cook just to the point of darkening, but be very careful not to burn it. Throw in some smal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.