Sauce Hachee
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 Hachee. — Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes ; then moisten with half a pint of Espag/iole sauce (151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve. 197. Sauce Chasseur. — Reduce in a saucepan half a pint of Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.