Sauce Mirabeau

Ingredients

• I gill Espagnole sauce
• i\
• I small onion
• I small carrot
• I gill Burgundy wine
• \ gill mushroom liquor
• ij oz. fresh butter
• chopped tarragon
• chervil
• parsley

Method

1. 1

   Prepare a rich stock from the bones and trimmings of a fowl.

2. 2

   Peel the onion, scrape the carrot, and mince both; fry them in a little butter to a nice light brown colour, drain off the butter, add the wine, cover and let boil quickly for a few minutes, then add the mushroom liquor and the stock, reduce to about half the original quantity, then stir in the Espagnole sauce, and let simmer for about ten minutes.

3. 3

   Strain into a clean saucepan, add the remainder of the butter, about a teaspoonful of chopped parsley, tarragon, and chervil, also a few drops of lemon juice and seasoning, if found necessary.

4. 4

   Whisk over the fire until thoroughly hot (not boiling).

5. 5

   Serve with fillets of beef Tournedos or chateau-briant.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Sauce Mirabeau. I gill Espagnole sauce, i\ giUs stock, \ small onion. I small carrot, J gill Burgundy wine, \ gill mushroom liquor, ij oz. fresh butter, chopped tarragon, chervil and parsley. Prepare a rich stock from the bones and trimmings of a fowl. Peel the onion, scrape the carrot, and mince both ; fry them in a little butter to a nice light brown colour, drain off the butter, add the wine, cover and let boil quickly for a few minutes, then add the mushroom Hquor and the stock, reduce to about half the original quantity, then stir in the Espagnole sauce, and let simmer for about ten minutes. Strain into a clean saucepan, add the remainder of the butter, about a teaspoonful (in all) of chopped parsley, tarragon, and chervil, also a few drops of lemon juice and seasoning, if found necessary. Whisk over the fire until thoroughly hot (not boiling). Serve with fillets of beef Tournedos or chateau-briant. FILETS DE BCEUF, A LA RAVIGOTE. (p. 89.) MOUSSE DE JAMBON A l'^CARLATE. 117.) Sauces and Auxiliaries. 177 Sauce Piquante. (Sharp Sauce.) I onion or 4 shallots, 3 gherkins (chopped), i table- spoonful chopped capers, i gill vinegar, i teaspoonful anchovy essence, i bay-leaf, i sprig of thyme, f pint Espagnole sauce. Peel and chop the onion or shallots, put them in a stew-pan with the vinegar, bay-leaf and thyme, cover, and reduce to half the quantity of liquor. Strain into another stew-pan, add the chopped gherkins and capers, moisten with the sauce, add the anchovy essence, boil for a few minutes, and use as required. Sauce Robert. Peel and chop finely i small onion

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