28. BOURGUIGNOTTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Put four shalots, two cloves, a blade of mace, thyme, and bay-leaf, together with three glasses of red wine and some mushroom-trimmings, into a stewpan, on the fire, there to boil for five minutes.
  2. Add a small ladleful of brown sauce and a little consommé.
  3. Stir the sauce on the fire till it boils, and then set it on the side to clear itself.
  4. Skim it, reduce it to its proper consistency, and then pass it through the tammy into a bain-marie.
Original Text
28. BOURGUIGNOTTE SAUCE. PUT four shalots, two cloves, a blade of mace, thyme, and bay-leaf, together with three glasses of red wine and some mushroom-trimmings, into a stewpan, on the fire, there to boil for five minutes; add a small ladleful of brown sauce and a little consommé; stir the sauce on the fire till it boils, and then set it on the side to clear itself; skim it, reduce it to its proper consistency, and then pass it through the tammy into a bain-marie.
Notes
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