Sauce, Excelsior

Ingredients

• a wineglassful of vinegar
• some garlic
• shalots
• a laurel leaf
• thyme
• pepper
• some gravy or soup
• some butter
• a little flour
• finely chopped herbs

Method

1. 1

   Put vinegar, garlic, shallots, laurel leaf, thyme, and pepper into a saucepan and reduce to half.

2. 2

   Add gravy or soup, pass through a sieve, rub butter into flour, and add to the sauce with finely chopped herbs.

3. 3

   Excellent for cutlets or warmed slices of meat.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 437. The excerpt below is the record exactly as published.

SAUCE, Excelsior. — Put Into a saucepan a wineglassful of vinegar, some garlic, shalots, a laurel leaf, thyme, and pepper. Put on the fire till reduced to half the quantity. Add to it some gravy or soup. Pass it through a sieve ; rub some butter into a little flour, and add it to the sauce, with finely chopped herbs

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