8. FINANCIERE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Put one glass of sherry or madeira into a stewpan with some essence of truffles and a little cayenne.
  2. Reduce these to half their original quantity.
  3. Add a ladleful of finished Espagnole sauce.
  4. Let it boil for five minutes longer.
  5. Pass the sauce through a tammy into a bain-marie for use.
Original Text
8. FINANCIERE SAUCE. Put one glass of sherry or madeira into a stewpan with some essence of truffles and a little cayenne; reduce these to half their original quantity, then add a ladleful of finished Espagnole sauce; let it boil for five minutes longer, and pass the sauce through a tammy into a bain-marie for use.
Notes
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