Champagne Sauce

Ingredients

• one tablespoonful of butter
• same of flour
• half a pint of boiling gravy
• half a cupful of champagne
• season with pepper
• season with salt

Method

1. 1

   Mix butter and flour, stir until amber brown.

2. 2

   Slowly add boiling gravy while stirring.

3. 3

   Season and strain.

4. 4

   Add champagne and serve.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.

CHAMPAGNE SAUCE. Use one tablespoonful of butter. Mix thoroughly with same of flour ; place on the fire in a saucepan and stir constantly until the ingredients are an amber brown. Pour into this half a pint of boiling gravy, the liquor in which pieces of lean meat have been boiled, it being quite rich. Add this gravy slowly and stir all the time. As soon as it boils up season with pepper and salt, then strain. To this add half a cupful of champagne and erve. TARTARE SAUCE. Chop three olives, one gherkin and a tablespoonful of capers. Add them to one-half pint of mayonnaise dressing ; thin with a tablespoonful of Tarragon vinegar. This is served with cold meats or fish. BREAD SAUCE. One pint of milk, three-fourths of a pound of dry bread crumbs, one onion one ounce of butter, mace, salt and cayenne to taste. Cut up the onion and boil tender in the milk ; strain the milk over the bread crumbs ; cover and let stand long enough to soak up milk, then beat thoroughly ; add salt, butter, pepper (cayenne) and mace. Boil up and serve. If too thick, thin with cream after the sauce is made. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce. 150 TWENTIETH CENTURY HOME COOK BOOK. MAITRE D'HOTEL SAUCE. To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil. DRAWN-BUTTER SAUCE. To one-half cup of butter, add a very little flour (not a large spoon quite full), with two or three tablespoonfuls of boiling water. Shake the sauce- pan continually over the fire ; allow it to simmer, but not boil, until it thickens. MUSHROOM SAUCE. Mix two ounces of butter and one teaspoonful of flour smoothly together ; put it into a lined saucepan, and pour in one-third pint of milk ; keep stirring it one way over a brisk fire ; let it boil gently for a minute or two ; add half a pint of mushrooms to the melted butter; let them simmer gently for about ten minutes and season to taste. NASTURTIUM SAUCE. Make a drawn butter (about one teacupful), add to it half a cup of pickled nasturtiums ; season with salt

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