Sauce Bordelaise
From The "Queen" cookery books: Entrees, 1901
This sauce should be rather thin.
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 102. The excerpt below is the record exactly as published.
Sauce Bordelaise. — Put into a pan a tablespoonful of minced and blanched shallot, a pinch of fresh and coarsely ground black pepper, and a full gill of claret (Bordeaux), and reduce it sharply to half, when you stir into it half a pint of good espagnole, skim and reduce a little, add a tablespoonful of finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.