Frenchdinner

Chateaubriand Sauce

Name: Chateaubriand Sauce
Yield: 4 servings
Cuisine: French
Ingredients: one oz. of chopped shallots; a sprig of thyme; a bit of bay; one-quarter pint of white wine; one-half pint of veal gravy; four oz. of butter “Maitre d’Hotel”

From A guide to modern cookery, 1909

Serves 4

Serve with grilled fillet of beef.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 26. The excerpt below is the record exactly as published.

CHATEAUBRIAND SAUCE Put one oz. of chopped shallots, a sprig of thyme and a bit of bay, one oz. of mushroom parings, and one-quarter pint of white wine into a stewpan. Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures one-quarter pint. Strain through muslin, and finish the sauce away from the fire with four oz. of butter “Maitre d’Hotel’

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