BROWN CHESTNUT SAUCE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Substitute rich brown gravy for the veal stock.
  2. Omit the lemon-rind and cream.
  3. Heighten the seasonings.
  4. Mix the chestnuts with a few spoonsful of Espagnole or highly flavoured gravy, after they have been passed through the sieve.
Original Text
BROWN CHESTNUT SAUCE. Substitute rich brown gravy for the veal stock, omit the lemon-rind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of Espagnole or highly flavoured gravy, after they have been passed through the sieve.
Notes
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