Sauce Napolitaine
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 Napolitaine. — Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter ; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two tablespoonfuls of fumet of game
Cook this with the app: pantry check, scaling, and the assistant.