Schiller Sauce

Ingredients

• a piece of butter
• a couple of shalots
• a minced onion
• half a pint of brown gravy
• a quarter of a pound of tamarinds
• three cloves
• a bay-leaf
• a little black pepper and salt
• a wine glassful of claret
• let all simmer for twenty minutes
• a quarter of a spoonful of brown sugar

Method

1. 1

   Fry butter, shalots, and onion until cooked and brown.

2. 2

   Add brown gravy, tamarinds, cloves, bay-leaf, pepper, salt, and claret.

3. 3

   Simmer for twenty minutes, add essence for color and brown sugar, strain, and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.

Schiller Sauce Put a piece of butter, a couple of shalots, and a minced onion into a stewpan and let them fry till cooked and brown ; add half a pint of brown gravy, a quarter of a pound of tamarinds, three cloves, a bay-leaf, a little black pepper and salt, and a wine glassful of claret ; let all simmer for twenty minutes, add some Parisian essence to colour it and a quarter of a spoonful of brown sugar

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