Port Wine Sauce (Sauce au Vin d’Oporto)

Ingredients

• one cup stock
• a dozen small shallots
• half cup port wine
• a tablespoon Harvey’s sauce
• a tablespoon cornstarch
• half cup water
• pepper and salt

Method

1. 1

   Put stock and shallots on stove; cook until shallots are done.

2. 2

   Add port wine, Harvey’s sauce, pepper, and salt; thicken with cornstarch dissolved in water.

3. 3

   Serve with duck or boiled ham.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.

Port Wine Sauce ( Sauce au Vin d’Oporto) Put one cup stock on stove, and a dozen small shallots; let cook until the shallots are well done; then add half cup port wine, a tablespoon Harvey’s sauce, pepper and salt; thicken with a table¬ spoon cornstarch dissolved in half cup water. When done, serve with duck or boiled ham. Madeira Sauce ( Sauce Madere ) Make a brown sauce from stock, butter, and flour; color with kitchen bouquet and beef extract; add one cup of Madeira wine, let simmer until it becomes glossy, then add two tablespoons well- washed currants, pepper, and salt. Serve with any kind of white meat — such as lamb, veal, chicken, etc. Creamed Mushroom Sauce Sauce aux Champignons a la Creme Peel one pound mushrooms and cook — covered — in two cups water with four tablespoons sherry, pepper, and salt, for fifteen minutes. [If the mushrooms are small, leave whole; if they are large, cut in four pieces.] Put a tablespoon butter in a saucepan; add two tablespoons flour, the juice from the mushrooms, half cup hot milk, three tablespoons sherry, pepper and salt to taste. Add the mushrooms, let stand to simmer until ready to serve, then add half cup cream. Serve with any kind of entree. 310 THE SWEDISH, FRENCH, Mushroom Sauce ( Sauce aux Champignons ) & la Villeroi Put a tablespoon butter in a saucepan; add one heaping table¬ spoon flour and one and a half cups hot milk; beat the sauce until nice and creamy; add two tablespoons essence of mushrooms, two tablespoons sherry, and (just before serving) four tablespoons cream. Serve with any kind of entrees. Onion Sauce ( Soubise ) Peel and wash a quart of Bermuda or white onions, chop and press through a sieve, put on stove; add a large tablespoon butter, pepper and salt to taste. When ready to serve, add one cup rich cream. Serve in the centre of different entrees, meats, and fish. Sage Sauce ( Sauce Sauge) a 1* Americaine Put a tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups stock; flavor with vinegar, a few drops of Tarra¬ gona, and some onion juice. When boiling, add four tablespoons Rhine wine. Skim and add three tablespoons chopped sage. Sauce a la McAlpin Put a tablespoon butter in a saucepan; when melted add one heaping tablespoon flour, then add one and a half cups hot milk; beat the sauce until creamy, flavor with some Rhine wine, add one tablespoon chopped parsley, six tablespoons shredded Spanish pepper, and cooked white of eggs, shredded mushrooms, pepper and salt to taste. Serve with any kind of entree or meat dish. Horseradish Sauce ( Sauce au Raifort ) a la Russe Put one tablespoon butter in a saucepan; add one tablespoon flour, stir until dissolved; then add one cup of hot stock, half cup of boiling milk, four tablespoons grated horseradish, tablespoon lemon juice; beat the sauce well, add yolks of two eggs that have been mixed with four tablespoons cream. Serve with different kinds of boiled meats. Creamed Horseradish Sauce ( Sauce au Raifort a la Creme ) Take two cups whipped cream, three tablespoons finely grated horseradish; flavor the horseradish with lemon juice, pepper, and salt; add it carefully to the cream (take care not to let it curl). Serve in a sauceboat with roast beef and different kinds of meat. AMERICAN COOK BOOK Sauce a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups hot milk, juice of one lemon, yolks of two eggs, and half cup of cream. Put butter in a saucepan on stove; add the flour, then add the milk (heated), then the lemon juice; beat well, add the two yolks that have been mixed with the half cup of cream. Serve with any entree or fish dish. Picardian Sauce ( Sauce Picarde) Put a tablespoon butter in a saucepan, add one tablespoon flour; mix well. Then add one cup rich stock that has been heated and a half cup of tomato juice; color with kitchen bouquet and beef extract; let simmer for about twenty minutes slowly (skimming during the time); add four tablespoons sherry, four tablespoons chopped mixed sour pickle, sweet gherkins, four olives, and two tablespoons chopped parsley; let it simmer for another five minutes. This sauce is to be served with fresh tongue, veal, calf’s head, etc. It is also served with steaks and chops. Remoulade Sauce ( Remoulade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well; add one cup broth from veal or chicken, and half cup mushroom juice. Stir the sauce until creamy; flavor with a little garlic, a little mustard, and a tablespoon vinegar; then add four tablespoons cooked chopped mushrooms and one table¬ spoon chopped parsley. When ready to serve, add half cup rich cream. Serve with any kind of entree or meat for dinner or luncheon. Is also served with fish, but in this case use fish stock instead of the broth. Richelieu Sauce ( Sauce Richelieu ) Put a tablespoon butter in a saucepan; add one tablespoon flour, then one cup game stock, and half cup Rhine wine. Beat the sauce until, creamy; add pepper and salt to taste. Have six small white onions cooked and chopped, add the onions to the sauce, and, just before serving, add four tablespoons rich cream. Serve with any kind of white meat. Currant Sauce ( Sauce aux Raisins de Corinthe ) Put one cup tomato juice in a saucepan with half cup port wine, half glass currant jelly; stir well, then thicken with a tablespoon cornstarch

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