12. BROWN ITALIAN SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (1)
  1. Chop four shalots very fine, place them in a corner of a clean napkin—securing them tightly, and immerse them in cold water to
Original Text
12. BROWN ITALIAN SAUCE. Chop four shalots very fine, place them in a corner of a clean napkin—securing them tightly, and immerse them in cold water to
Notes
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