Sauce Chasseur
From The table, 1889
Serves 1
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 117. The excerpt below is the record exactly as published.
Sauce Chasseur. — Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare's blood — the blood of any other kind of game will answer — mixed with six drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.