Champagne Sauce II

Ingredients

• one quart of champagne
• one pint of sauce Madere

Method

1. 1

   Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madere, season with salt and Cayenne pepper, boil for ten minutes, and strain.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 176. The excerpt below is the record exactly as published.

champagne sauce Timbale of spinach Mashed potatoes Watercress salad Strawberry ice cream Assorted cakes Coffee Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a saute pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes. Consomme Monaco. Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consomme. Virginia ham, glace. Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown. Champagne sauce, I. Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madere and boil for ten minutes. Strain, and season well. II. Put one quart of champagne

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