Frenchdinner

Sauce Bordelaise

Name: Sauce Bordelaise
Yield: 4 servings
Cuisine: French
Ingredients: f of a pint Espagnole (No. 236); 1 wineglassful red ivine; 2 finely chopped shallots; % oz. meat glaze (No. 247); 1 teaspoonful chopped herbs (parsley, tarragon, and chervil); a pinch of sugar; salt and pepper

From The new century cookery book, 1901

Serves 4

In most cases where Bordelaise sauce is used, and especially so with beef, some small round pieces or slices of beef marrow are blanched and put on the meat before it is served, or else warmed up in the sauce.

Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 133. The excerpt below is the record exactly as published.

auce JBordelaise. — f of a pint Espagnole (No. 236), or brown sauce, 1 wineglassful red ivine, 2 finely chopped shallots, % oz. meat glaze (No. 247), 1 teaspoonful chopped herbs (parsley, tarragon, and chervil) , a pinch of sugar, salt and pepper

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