Sauce Italienne (Brune)
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 102. The excerpt below is the record exactly as published.
Sauce Italienne {Brune). — Boil down a gill of any light white wine (French for choice) to half, then stir it into half a pint of rich reduced espagnole, SAUCES. 211 with half an ounce of glaze, and a good spoonful of d’Uxelles mixture
Cook this with the app: pantry check, scaling, and the assistant.