Sauce Bordelaise

Ingredients

• one onion, not too small
• a cup of strong gravy (beef)
• a cup of claret or white wine
• pepper to taste
• salt to taste
• a little parsley chopped very fine

Method

1. 1

   Brown chopped onion in fat or butter, add gravy and wine.

2. 2

   Season and simmer, then thicken with browned flour.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.

pepper to taste, CHAMPAGNE SAUCE. Use one tablespoonful of butter. Mix thoroughly with same of flour ; place on the fire in a saucepan and stir constantly until the ingredients are an amber brown. Pour into this half a pint of boiling gravy, the liquor in which pieces of lean meat have been boiled, it being quite rich. Add this gravy slowly and stir all the time. As soon as it boils up season with pepper and salt, then strain. To this add half a cupful of champagne and erve. TARTARE SAUCE. Chop three olives, one gherkin and a tablespoonful of capers. Add them to one-half pint of mayonnaise dressing ; thin with a tablespoonful of Tarragon vinegar. This is served with cold meats or fish. BREAD SAUCE. One pint of milk, three-fourths of a pound of dry bread crumbs, one onion one ounce of butter, mace, salt and cayenne to taste. Cut up the onion and boil tender in the milk ; strain the milk over the bread crumbs ; cover and let stand long enough to soak up milk, then beat thoroughly ; add salt, butter, pepper (cayenne) and mace. Boil up and serve. If too thick, thin with cream after the sauce is made. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce. 150 TWENTIETH CENTURY HOME COOK BOOK. MAITRE D'HOTEL SAUCE. To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil. DRAWN-BUTTER SAUCE. To one-half cup of butter, add a very little flour (not a large spoon quite full), with two or three tablespoonfuls of boiling water. Shake the sauce- pan continually over the fire ; allow it to simmer, but not boil, until it thickens. MUSHROOM SAUCE. Mix two ounces of butter and one teaspoonful of flour smoothly together ; put it into a lined saucepan, and pour in one-third pint of milk ; keep stirring it one way over a brisk fire ; let it boil gently for a minute or two ; add half a pint of mushrooms to the melted butter; let them simmer gently for about ten minutes and season to taste. NASTURTIUM SAUCE. Make a drawn butter (about one teacupful), add to it half a cup of pickled nasturtiums ; season with salt and pepper. Let them simmer gently and then serve. ONION SAUCE. Peel and boil until tender four large onions. Drain and chop them very fine ; add a cup of new milk, a small lump of butter, and salt and pepper to taste. Heat, but do not boil, and serve. DUTCH SAUCE FOR FISH. Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste. Put all on together, keep stirring until it thickens, don't let it boil or it will curdle. Good for salads made of hard-boiled egg or cold fish. SAUCES. 151 HORSERADISH SAUCE. To four tablespoonfuls of grated horseradish put one teaspoonful of salt, one teaspoonful of sugar, one half teaspoonful of pepper, two of mixed mustard and vinegar, three or four tablespoonfuls of cream. When served with hot beef put in a jar, which jar place in a saucepan of boiling water ; cook slowly 5 do not let the mixture boil or it will curdle. EGG SAUCE. Make a white sauce and add to it hard-boiled eggs chopped fine. This is nice with fish. PARSLEY SAUCE. After washing a bunch of parsley boil for five minutes in salt and water. Drain well and cut the leaves from the stalks and chop them fine. Have ready some melted butter and stir the parsley into it. A pinch of cayenne is an addition. Serve with boiled fowls and fish. SAUCE ELEGANTE. Make a " drawn-butter sauce " and add to it one teaspoonful of mustard, one tablespoonful of good catsup, one-fourth teacup of vinegar, one-fourth teacup of port wine, a bunch of parsley chopped fine, two pickled cucum- bers chopped fine. After mixing ingredients, boil and pour it hot over the meat. This is excellent with stewed meats. SAUCE FOR CALF'S HEAD. Add to "drawn-butter sauce" the brains mashed fine, a teaspoonful of powdered sage, a pinch of cayenne pepper and salt. To this add one glass of Madeira wine. SHRIMP SAUCE. To a "drawn-butter sauce" (about one-half pint), add one pint of shrimps cut in small pieces, a pinch of cayenne pepper, and a teaspoonful of anchovy sauce. Let this simmer for a few minutes — serve hot. This is nice for salmon or turbot. 65 162 TWENTIETH CENTURY HOME COOK BOOK. WINE SAUCE FOR MEAlS. To three-fourths of a pound of butter, add one and a half pints of jelly, three-founhs cupful of sugar (brown is the best), and a tablespoonful of ground allspice, one quart of port wine ; stew until thick. This is very nice v/ith venison— CHILI SAUCE. Twenty-four ripe tomatoes. Eight onions. Six peppers. Eight coffee-cups vinegar. . Eight tablespconfuls sugar. Eight tablespoonfuls of salt. One tablespoonful cinnamon. One tablespoonful allspice. One tablespoonful cloves. One tablespoonful nutmeg. Boil all together well, and seal while hot. Superior to tomato catsup. — Mrs. James Short. CHILI SAUCE. Nine large ripe tomatoes (peeled) . Two small green peppers. Three onions. Two cups vinegar. Two tablespoonfuls sugar. One tablespoonful salt. Ginger, mustard, cloves and nutmeg to taste. Boil twenty minutes. — Mrs. Charles Lester- CHILI SAUCE. Twelve large tomatoes. Three large green peppers. Half cup sugar. One tablespoonful salt. Half tablespoonful black pepper. Three large onions. One teacup vinegar, Chop all fine and cook over a slow fire for three hours. SAUCES. 153 SAUCE BORDELAISE. Take one onion, not too small, chopped very fine and browned in fat or butter ; add to this a cup of strong gravy (beef) and a cup of claret or white wine. Season highly with pepper, salt, and a little parsley chopped ver).' fin

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