vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Champagne Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.
Champagne Sauce. Mix thoroughly a table -spoonful of butter with one of flour. Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown ; then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich) . Pour in this gravy slowly, and stir slowly and continually. Let boil up once, season well with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.