French
White Bordelaise Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve with grilled fish and grilled white meat.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
White Bordelaise Sauce. Put in a stewpan two ounces of minced shallots, and one- half pint of Graves, Sauterne, or any other white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of veloute, let simmer twenty minutes and rub through a sieve. Finish it, away from the fire, with six ounces of butter and a little chopped tarragon
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