Gratin Sauce

Ingredients

• six tablespoonfuls of dry Duxelle
• three tablespoonfuls of half-glaze sauce
• a tablespoonful of fine fresh breadcrumbs
• two tablespoonfuls of white wine
• crushed garlic the size of a pea

Method

1. 1

   Combine Duxelle, half-glaze sauce, breadcrumbs, white wine, and garlic in a small stewpan.

2. 2

   Simmer until the desired consistency is reached.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 13. The excerpt below is the record exactly as published.

gratin sauce. Lay four cooked mushrooms on the sole, and sur- round it with one ounce of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine, and cover the sole with gratin sauce ; 32 FISH DISHES sprinkle it with fine raspings and then copiously with melted butter, and set to form in a fierce oven. When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once. GRATIN SAUCE 1DUT six tablespoonfuls of “ dry Duxelle ” into -* a small stewpan and add to it three table- spoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, a table- spoonful of fine fresh breadcrumb

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