Sauce Portugaise

Ingredients

• the grated rind of a nice lemon
• five or six roughly crushed black peppercorns
• five or six cloves
• a bay leaf
• a spray of thyme
• dilute this with one-third of a pint of sherry or marsala
• half a pint of well reduced brown sauce
• a gill of strong stock or glaze
• a pat of maitre d’hotel butter
• a squeeze of lemon juice
• some very finely minced parsley

Method

1. 1

   Put the grated rind of lemon, crushed black peppercorns, cloves, bay leaf, thyme, and optionally mace into a pan.

2. 2

   Dilute with sherry or marsala and simmer for ten minutes.

3. 3

   Add reduced brown sauce and strong stock, bring to boil gently, skim, and reduce.

4. 4

   Sieve and keep warm.

5. 5

   Add maitre d’hotel butter or plain butter, lemon juice, and parsley before serving.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 101. The excerpt below is the record exactly as published.

Sauce Portugaise. — Put into a pan tlie grated rind of a nice lemon, five or six roughly crushed black peppercorns, five or six cloves, a bay leaf, a spray of thyme, and, if liked, a tiny blade of mace ; dilute this with one-third of a pint of sherry or marsala, and simmer for ten minutes over a slow fire. Then add to this half a pint of well reduced brown sauce, a gill of strong stock or glaze, and bring it to the boil gently, skimming it well, and allowing it to reduce a little. Sieve it, and. leave in the bain-marie till wanted, when a pat of maitre d’hotel butter may be dissolved in it ; or, failing this, a little plain butter, a squeeze of lemon juice, and some very finely minced parsley

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