Sauce Bordelaise
From A guide to modern cookery, 1909
Serves 6
Suitable for grilled butcher’s meat.
Presented as published in 1909. 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
- two oz. of very finely minced shallots
- one-half pint of good red wine
- a pinch of mignonette pepper
- bits of thyme
- bits of bay
- one-half pint of half-glaze
- two tablespoonfuls of dissolved meat glaze
- four oz. of beef-marrow
Method
Combine shallots, wine, mignonette, thyme, and bay in a pan.
Reduce wine by three-quarters, then add half-glaze.
Simmer for half an hour, strain, and finish with meat glaze, lemon juice, and poached beef-marrow.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 20. The excerpt below is the record exactly as published.
SAUCE BORDELAISE Put into a vegetable-pan two oz. of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. MReduce the wine by three-quarters, and add one-half pint of half-glaze. Keep the sauce simmering for haif an hour; despumate it from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon-juice, and four oz. of beef-marrow
Cook this with the app: pantry check, scaling, and the assistant.