93A. ORLEANS SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

the red part of a boiled carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
the fillets of six washed anchovies
the white of two eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six green gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
half a pint of Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Cut the red part of a boiled carrot, the fillets of six washed anchovies, the white of two eggs boiled hard, and six green gherkins into small square dice-like shapes.
Place these in a small bain-marie.
Add half a pint of Poivrade sauce.
Boil together gently for five minutes.
Use this sauce for braised meats.

Original Text

93A. ORLEANS SAUCE.
TAKE the red part of a boiled carrot, the fillets of six washed anchovies, the white of two eggs boiled hard, and six green gherkins; cut these into small square dice-like shapes, and place them in a small bain-marie, add half a pint of Poivrade sauce, boil together gently for five minutes, and use this sauce for braized meats.

Notes

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