Jardinière Sauce

Ingredients

• one tablespoonful of butter
• one tablespoonful of flour
• a teaspoonful of finely chopped onion
• one of celery chopped very fine
• two cloves
• one tablespoonful of carrot chopped fine
• one teaspoonful of salt
• one small bunch of parsley
• a dash of cayenne
• one pint of good consommé
• two tablespoonfuls Madeira wine

Method

1. 1

   Melt butter and flour, then add onion, celery, cloves, carrot, salt, parsley, and cayenne.

2. 2

   Boil for a few minutes, then add consommé and cook until thickened.

3. 3

   Before serving, add Madeira wine and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 90. The excerpt below is the record exactly as published.

one tablespoonful of butter, one tablespoonful of flour, and when they come to a boil add a teaspoonf ul of finely chopped onion, one of celery chopped very fine, two cloves, one table- spoonful of carrot chopped fine, one teaspoonful of salt, one amali bunch of parsley, and a dash of cayenne. When this has boiled a few minutes, add one pint of good consommé. Cook until it thickens. When ready to serve add two tablespoonf uls Madeira win

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