Chateaubriand Sauce

Ingredients

• one pint of Spanish sauce
• one gill of sherry
• three table-spoonfuls of butter
• a teaspoonful of minced parsley
• one table-spoonful of lemon juice
• one saltspoonful of salt
• a little pepper

Method

1. 1

   Beat the butter, lemon juice, salt, and pepper together; then add the parsley.

2. 2

   When ready to serve, add this mixture and the wine to the hot sauce; stir for one minute, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.

Chateaubriand Sauce. Use one pint of Spanish sauce, one gill of sherry, three table-spoonfuls of butter, a teaspoonful of minced parsley, one table-spoonful of lemon juice, one saltspoonful of salt, and a little pepper

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