Chateaubriand Sauce (Chablis)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

two wineglasses of white wine (Chablis) ↝ Wine, white [Wine]
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
four or five large tablespoonfuls of thick brown sauce

Instructions (1)

Put into a stewpan two wineglasses of white wine (Chablis), reduce it to half the quantity, then add one ounce of glaze or four or five large tablespoonfuls of thick brown sauce and boil up together; reduce a half part, keeping it skimmed, then wring through the tammy, replace in the pan and put it into the bain marie to

Original Text

Chateaubriand Sauce (Chablis).—Put into a stewpan two wineglasses of white wine (Chablis), reduce it to half the quantity, then add one ounce of glaze or four or five large tablespoonfuls of thick brown sauce and boil up together; reduce a half part, keeping it skimmed, then wring through the tammy, replace in the pan and put it into the bain marie to

Notes

—