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Sauce a la Garlic
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 129. The excerpt below is the record exactly as published.
n, a sprig of parsley, and six peppercorns. Cook until the butter is browned but not burned. Stir in six tablespoons of flour and, when well browned, add gradually two cups of brown stock. When at boiling point, remove, strain, and season with pepper and salt. Boiled Egg Sauce Add to a drawn butter sauce two minced hard-boiled eggs. Sauce a la Garlic Two tablespoons of butter, two of chopped bacon, three each of chopped onion, carrot and celery, one clove of garlic, one bay leaf and one sprig each of thyme and parsley. Cook slowly twenty minutes; add three gills of vinegar, one of water, one teaspoon of salt and one-half teaspoon of pepper
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