French

Sauce Bordelaise

Name: Sauce Bordelaise
Cuisine: French
Ingredients: a small piece of butter; two sliced shallots; a tablespoonful of brown roux; a teacupful of clear stock; a wineglassful of claret; two tablespoonfuls of tomato sauce; a pinch of salt; same of pepper; a pinch of mixed herbs

From The profession of cookery, from a French point of view, 1894

Much liked with beefsteaks and cutlets.

Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.

Sauce Bordelaise. Melt a small piece of butter, and frizzle in tliat two sliced shallots ; when done, either stir in a tablespoonful of brown roux or sufficient potato flour to absorb the butter. Add a tea- cupful of clear stock, a wineglassfal of claret, two tablespoonfuls of tomato sauce, a pinch of salt, same of pepper, and boil together; stir a pinch of mixed herbs

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