Mirabeau Sauce

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 (7)
Instructions (6)
  1. Put two tablespoonsfuls of tarragon or French vinegar in a pan to get hot
  2. add about one ounce of glaze and a tiny pinch of castor sugar, and two tablespoonsfuls of brown sauce
  3. let it stand on the stove till quite hot
  4. remove it from the stove, and work in by degrees bit by bit, two ounces of fresh butter
  5. add a little chopped tarragon and chervil or parsley, and use
  6. Don’t put the sauce on the stove after working in the butter, as it is likely to turn oily if you do
Original Text
Mirabeau Sauce.—Put two tablespoonsfuls of tarragon or French vinegar in a pan to get hot, then add about one ounce of glaze and a tiny pinch of castor sugar, and two table- spoonfuls of brown sauce, and let it stand on the stove till quite hot; remove it from the stove, and work in by degrees bit by bit, two ounces of fresh butter; add a little chopped tarragon and chervil or parsley, and use. Don’t put the sauce on the stove after working in the butter, as it is likely to turn oily if you do.
Notes
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