Sauce Bordelaise for Meats

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• one pint of stock
• a slice of onion
• an ounce of chopped ham
• a bay-leaf
• a clove of garlic
• a half teaspoonful of salt
• a dash of Cayenne
• another tablespoonful of butter
• a quarter pound of peeled mushrooms

Method

1. 1

   Brown butter in a saucepan, add flour and brown again.

2. 2

   Add stock and bring to a boil.

3. 3

   Add onion, ham, bay-leaf, garlic, salt, and Cayenne.

4. 4

   Simmer for ten minutes, strain, and add more butter and mushrooms.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.

Sauce Bordelaise for Meats. — Put one table- spoonful of butter in saucepan and brown ; add two tablespoonfuls of flour ; brown again ; add one pint of stock. When boiling add a slice of onion, an ounce of chopped ham, a bay-leaf, a clove -of garlic, a half teaspoonful of salt, a dash of Cayenne. Simmer ten minutes ; strain ; add another table- spoonful of butter, a quarter pound of peeled mushrooms

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