Irlandaise Sauce (Hot)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Put a pint of good brown sauce into a stewpan with a wineglassful of port wine, one good tablespoonful of red currant jelly, the juice of one lemon, one bayleaf, six crushed peppercorns, a small sprig of thyme, one sliced tomato, and half an eschalot chopped fine.
  2. Boil gently for about ten minutes, keeping it skimmed.
  3. Pass it through the tammy cloth.
  4. Make hot in the bain marie.
  5. Serve hot.
Original Text
Irlandaise Sauce (Hot).—Put a pint of good brown sauce into a stewpan with a wineglassful of port wine, one good tablespoonful of red currant jelly, the juice of one lemon, one bayleaf, six crushed peppercorns, a small sprig of thyme, one sliced tomato, and half an eschalot chopped fine; boil gently for about ten minutes, keeping it skimmed; pass it through the tammy cloth, make hot in the bain marie, and serve hot.
Notes
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