93B. DEVIL'S SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Chop three shalots fine, and place them in a small stewpan, with two tablespoonfuls of French vinegar, and a pinch of cayenne pepper.
  2. Boil these together for three minutes.
  3. Add half a pint of thin strong Espagnole sauce, and a tablespoonful of Tomata sauce.
  4. Boil again.
  5. Finish by stirring in a small part of anchovy butter (No. 179).
Original Text
93B. DEVIL'S SAUCE.* CHOP three shalots fine, and place them in a small stewpan, with two tablespoonfuls of French vinegar, and a pinch of cayenne pepper; boil these together for three minutes; then add half a pint of thin strong Espagnole sauce, and a tablespoonful of Tomata sauce; boil again, and finish by stirring in a small part of anchovy butter (No. 179). This sauce is most appropriate for broiled meats.
Notes
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