Sauce Mirabeau

Ingredients

• a shallot
• a gill of tarragon vinegar
• another ounce of glaze
• a full gill of espagnole
• 2oz. of butter
• a dust of caster sugar
• a little finely minced parsley or tarragon
• a dust of coralline pepper

Method

1. 1

   Put shallot, peppercorns, bay leaf, and vinegar in a pan and reduce to half.

2. 2

   Stir in glaze, sugar, and espagnole, bring to boil, then add butter bit by bit without boiling.

3. 3

   Finish with herbs and pepper.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

Sauce Mirabeau. — Put into a pan a shallot, a few black peppercorns, a bay leaf, and a gill of tarragon vinegar, and reduce it to half ; then stir to it another ounce of glaze, a dust of caster sugar, and a full gill of espagnole, just bring this to the boil, then lift it from the fire and work into it 2oz. of butter broken up small, allowing it to just not boil up between addiug each piece of butter, so as to ensure the melting of each before the next is added ; it is on attention to this point that the flavour of this sauce depends. Finish off with a little finely minced parsley or tarragon, and a dust of coralline pepper

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