Sauce d la Biable

Ingredients

• an ounce of butter
• a slice or two of lean minced ham
• a minced shallot or two
• half a gill of good vinegar
• one and a half gills of good espagnole
• a gill of tomato sauce
• half a gill of veal stock
• a tiny pinch of caster sugar
• an ounce of cayenne butter

Method

1. 1

   Fry ham and shallots in butter, moisten with vinegar, and simmer until reduced.

2. 2

   Combine espanol, tomato sauce, and veal stock, reduce, then add strained vinegar and sugar.

3. 3

   Boil, sieve, and stir in cayenne butter before serving.

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.

an ounce of butter or clarified dripping, two or three mushrooms, two or three shallots or small silver onions, and a spray or two each of parsley and thyme, till they are well browned ; then add half a pint of red wine (Burgundy), and two or three cloves, and let it reduce to half ; stir to this half a pint of rich espagnole, and a gill of strong stock or consomme, or some Liebig extract ; boil for fifteen to twenty minutes, skimming it well, and letting it reduce a fourth part ; tammy, and use. Many cooks just tie the thyme, parsley, and mace, if used, into a bunch, and lifting this out at the last, serve the sauce as it stands. Sauce Chateaubriand. — This is made exactly like Sauce Marsala, only using espagnole and white French or Rhine wine, for the brown sauce and the Marsala there given. Served frequently with filet Chateaubriand. Sauce d la Biable. — Fry together in butter a slice or two of lean minced ham and a minced shallot or p 210 ENTRIES. two, moistening these, when lightly browned, with half a gill of good vinegar ; add a bouquet and some roughly bruised black peppercorns, and simmer it all gently till the vinegar is reduced to half ; mean- while work together one and a half gills of good espagnole, a gill of tomato sauce, and half a gill of veal stock, reduce this a fourth part, then add the reduced vinegar strained, and a tiny pinch of caster sugar ; let it boil up once or twice, sieve and stir into it just at the last an ounce of cayenne butter

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