Sauce a la ID' Orleans

Ingredients

• two tablespoonfuls of the best Orleans vinegar
• a full tablespoonful of rich espagnole sauce
• l^oz. to 2oz. of fresh butter
• a dust of cayenne
• a dust of caster sugar
• a good pinch of finely minced parsley

Method

1. 1

   Bring the vinegar to the boil, then add the espagnole sauce and let it heat.

2. 2

   Work in the butter bit by bit, ensuring each piece is dissolved before adding the next.

3. 3

   Stir in cayenne, caster sugar, and parsley, then serve.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.

Sauce a la ID' Orleans. — Bring to the boil two tablespoonfuls of the best Orleans vinegar, then add to it a full tablespoonful of rich espagnole sauce, and let this heat ; now work into it bit by bit l^oz. to 2oz. of fresh butter, being careful not to add the next piece till the first is perfectly dissolved ; then stir into it a dust of cayenne and of caster sugar, with a good pinch of finely minced parsley

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