Chapnay Sauce

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

two peeled eschalots
a sliced tomato ↝ Tomatoes, raw [Tomatoes]
a bunch of herbs
one mushroom chopped fine ↝ Mushrooms, raw [Other vegetables and combinations]
a little piece of bacon bone
half a pound of bones from any birds
one tablespoonful of clarified butter or salad oil ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
one tablespoonful of clarified butter or salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
three quarters of a pint of good brown sauce
twelve shredded turned olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
a quarter of a pint of champagne

Instructions (4)

Put two peeled eschalots in a stewpan with a sliced tomato, a bunch of herbs, one mushroom chopped fine, a little piece of bacon bone, half a pound of bones from any birds, one tablespoonful of clarified butter or salad oil, pinch of mignonette pepper, and fry all together for about fifteen minutes
then add one ounce of glaze and three quarters of a pint of good brown sauce
boil all together for about a quarter of an hour, and keep skimmed while boiling
tammy, and mix in twelve shredded turned olives and a quarter of a pint of champagne just before serving

Original Text

Chapnay Sauce.—Put two peeled eschalots in a stewpan with a sliced tomato, a bunch of herbs, one mushroom chopped fine, a little piece of bacon bone, half a pound of bones from any birds, one tablespoonful of clarified butter or salad oil, pinch of mignonette pepper, and fry all together for about fifteen minutes; then add one ounce of glaze and three quarters of a pint of good brown sauce; boil all together for about a quarter of an hour, and keep skimmed while boiling; tammy, and mix in twelve shredded turned olives and a quarter of a pint of champagne just before serving. This is an excellent sauce for serving with larks, quails, &c.

Notes

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