Bourguignotte 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 (12)

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
two fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
two good-sized onions cut into dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
one or two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a pint of claret or Burgundy
half a pint of brown sauce
a quarter of a pint of good gravy
the gravy from the braise ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Put one ounce of butter in a stewpan with a bunch of herbs, thyme, parsley, two fresh mushrooms, two good-sized onions cut into dice shapes, a blade of mace, and one or two cloves.
Fry these till a nice golden colour.
Add half a pint of claret or Burgundy.
Reduce to half the quantity.
Add half a pint of brown sauce and a quarter of a pint of good gravy.
Boil all together for about fifteen to twenty minutes.
Keep it skimmed.
Rub through the tammy and use.
If served with braised meat, add the gravy from the braise, boil up again, and use, some round the meat and the rest in a sauceboat.

Original Text

Bourguignotte Sauce.—Put one ounce of butter in a stewpan with a bunch of herbs, thyme, parsley, two fresh mushrooms, two good-sized onions cut into dice shapes, a blade of mace, and one or two cloves, fry these till a nice golden colour, then add half a pint of claret or Burgundy, reduce to half the quantity, and add half a pint of brown sauce and a quarter of a pint of good gravy; boil all together for about fifteen to twenty minutes, keep it skimmed, rub through the tammy and use. If served with braised meat, add the gravy from the braise, boil up again, and use, some round the meat and the rest in a sauceboat.

Notes

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