Champagne Sauce

Ingredients

• two cloves
• six whole peppers
• one bay-leaf
• f table-spoonful of powdered sugar
• a good glassful of Champagne
• J pint of Spanish sauce
• 1 table-spoonful of butter
• 1 table-spoonful of flour
• i pint of boiling gravy
• 2oz. of butter

Method

1. 1

   Combine cloves, peppercorns, bay-leaf, and sugar with Champagne in a saucepan and reduce for five minutes.

2. 2

   Add Spanish sauce and cook for fifteen minutes.

3. 3

   Strain and serve.

4. 4

   For the second method, mix butter and flour, cook until brown, then add boiling gravy gradually.

5. 5

   Season and strain, adding Champagne before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 224. The excerpt below is the record exactly as published.

Champagne Sauce. — (1) Place two cloves, six whole peppers, one bay-leaf, and f table-spoonful of powdered sugar, in a saucepan with a good glassful of Champagne. Place it on the fire, and reduce for five minutes ; then moisten with J pint of Spanish sauce, and cook for fifteen minutes longer. Strain through a fine strainer, and serve. (2) Mix thoroughly in a saucepan 1 table-spoonful each of butter and flour ; set the pan on the fire, and stir con- stantly until the mixture is dark brown, then pour into it ' i pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich). Pour in this gravy gradually, and stir slowly and continually. Let it boil up once, season well with pepper and salt, and strain. Add 1 teacupful of Champagne just before serving. (3) Put 2oz. of butter into a small lined saucepan ; melt it, then put in 1 table-spoonful of flour

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