Champagne Sauce

Ingredients

• Put two cloves
• half a dozen peppercorns
• a bay-leaf
• three-quarters of a pint of Espagnole sauce
• add a glass of champagne
• the essence remaining from a braised ham

Method

1. 1

   Put the cloves, peppercorns, bay-leaf, and three-quarters of a pint of Espagnole sauce into a stew-pan on the fire; let it reduce a little, add a glass of champagne, and the essence remaining from a braised ham.

2. 2

   Reduce the whole for ten minutes, or longer if found too thin.

3. 3

   Strain through a pointed strainer and serve with braised ham or braised duck.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

Champagne Sauce. Put two cloves, half a dozen peppercorns, a bay-leaf, and three-quarters of a pint of Espagnole sauce into a stew-pan on the fire ; let it reduce a little, add a glass of champagne, and the essence remaining from a braised ham

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