Frenchside

Red Wine Sauce

Name: Red Wine Sauce
Cuisine: French
Ingredients: Half a pint of red wine; a small pinch of pepper; a very small quantity of shalot; three tablespoonfuls of very rich brown stock

From The Dudley book of cookery and household recipes, 1909

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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 15. The excerpt below is the record exactly as published.

RED WINE SAUCE Half a pint of red wine. Let it boil with a small pinch of pepper and a very small quantity of shalot until there is only about half a cupful left in the 44 SAUCES saucepan. Then add three tablespoonfuls of very rich brown stock

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