57. BORDELAISE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For serving with broiled fish
Instructions (6)
  1. Mix two ounces of lean ham, and put it into a stewpan with two cloves of garlic, a few peppercorns, a blade of mace, some thyme, and a bay-leaf, some sprigs of tarragon, and half a pint of claret.
  2. Set these to simmer gently on a slow fire for twenty minutes.
  3. Then add a piece of glaze about the size of a walnut, a small gravy-spoonful of worked Espagnole sauce, and a little glaze of veal.
  4. Having allowed the sauce to boil gently by the side of the stove fire to clear itself, pass it with pressure through a tammy into a bain-marie for use.
  5. This sauce must be kept rather thin and, to be perfect, should be bright and wholly free from grease; it is especially adapted, by its flavour and character, for being served with broiled meats and fishes generally.
  6. When this sauce is served with broiled fish, add to it, just before sending to table, a little essence of anchovies, cayenne, and lemon-juice.
Original Text
57. BORDELAISE SAUCE. MIX two ounces of lean ham, and put it into a stewpan with two cloves of garlic, a few peppercorns, a blade of mace, some thyme, and a bay-leaf, some sprigs of tarragon, and half a pint of claret, set these to simmer gently on a slow fire for twenty minutes, then add a piece of glaze about the size of a walnut, a small gravy-spoon- ful of worked Espagnole sauce, and a little glaze of veal; having allowed the sauce to boil gently by the side of the stove fire to clear itself, pass it with pressure through a tammy into a bain-marie for use. This sauce must be kept rather thin and, to be perfect, should be bright and wholly free from grease; it is especially adapted, by its flavour and character, for being served with broiled meats and fishes generally. When this sauce is served with broiled fish, add to it, just before sending to table, a little essence of anchovies, cayenne, and lemon-juice.
Notes
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