Provençal Sauce

Ingredients

• a spoonful of salad oil
• a clove of garlic
• a table-spoonful of chopped shallots
• three table-spoonfuls of chopped raw mushrooms
• a bay-leaf
• a sprig of thyme
• a glassful of sherry
• half a tea-spoonful of peppercorns
• half a blade of mace
• a little salt if required
• a table-spoonful of lemon-juice

Method

1. 1

   Heat oil with garlic, shallots, and mushrooms for 5 minutes.

2. 2

   Add bay-leaf, thyme, sherry, peppercorns, and mace.

3. 3

   Simmer for 15 minutes, remove herbs and garlic, add stock and salt, simmer for 5 minutes, skim, rub through a sieve, heat again, and serve hot.

4. 4

   Add lemon-juice just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1385. The excerpt below is the record exactly as published.

Provenpale Sauce. — Put a spoonful of salad oil into a stewpan with a clove of garlic, a table-spoonful of chopped shallots, and three table-spoonfuls of chopped raw mushrooms. Stir these ingredients over the fire for five minutes, then add a bay-leaf, a sprig of thyme, a glass- ful of sherry, half a tea-spoonful of pepper- corns, and half a blade of mace. Simmer gently for a quarter of an hour. Take out the herbs and garlic, and add two table-spoonfuls more stock, and a little salt if required. Simmer five minutes, carefully skim the sauce, rub it through a fine hair-sieve, heat it again, and serve very hot. A table-spoonful of lemon-juice

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