59. PORTUGUESE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

the rind of a lemon ↝ Lemon, raw [Citrus fruits]
a few bruised peppercorns
some mace ↝ Spices, mace, ground [Spices and Herbs]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
half a pint of sherry
a small ladleful of worked brown sauce
a little consommé

Instructions (4)

Grate the rind of a lemon, and put it into a small stewpan with a few bruised peppercorns, some mace, six cloves, thyme, and a bay-leaf, with half a pint of sherry.
Simmer the whole on a slow fire for ten minutes.
Add a small ladleful of worked brown sauce, and a little consommé.
Set this to boil gently by the side of the stove fire, skim it, reduce it, and pass it through a tammy into a bain-marie for use.

Original Text

59. PORTUGUESE SAUCE.
GRATE the rind of a lemon, and put it into a small stewpan with
a few bruised peppercorns, some mace, six cloves, thyme, and a
bay-leaf, with half a pint of sherry; simmer the whole on a slow
fire for ten minutes; then add a small ladleful of worked brown sauce,
and a little consommé; set this to boil gently by the side of the stove
fire, skim it, reduce it, and pass it through a tammy into a bain-
marie for use.
This sauce is used for a braized fillet of beef, or minced fillet of
beef au gratin à la Portugaise.

Notes

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