Sauce Borde- laise

Ingredients

• four cloves of garlic
• three tablespoonfuls of oil
• a tablespoonful of chopped parsley

Method

1. 1

   Peel and chop very fine the garlic, which put into a saucepan with the oil.

2. 2

   When beginning to color lightly, add the chopped parsley.

3. 3

   This sauce should never be made until ready to serve on the instant.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.

Sauce Borde- laise. Peel and chop very fine four cloves of gar- lic, which put into a saucepan with three tablespoon- fuls of oil. When beginning to color lightly, add a tablespoonful of chopped parsley

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