Grand Hôtel 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)

four tablespoonsfuls of tarra- gon vinegar
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
two bayleaves
a quarter of a pint of thick tomato sauce ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]
half a gill of liquor that has been taken from fish cooked in white wine, such as from Cod à la Grand Hôtel
half a gill of white wine ↝ Wine, white [Wine]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (6)

Put four tablespoonsfuls of tarragon vinegar into a stewpan with a pinch of mignonette pepper and two bayleaves.
Boil down to half the quantity.
Then add a quarter of a pint of thick tomato sauce, and half a gill of liquor that has been taken from fish cooked in white wine, such as from Cod à la Grand Hôtel, or if the sauce is to be served with fillets of beef, half a gill of white wine could be added instead of the stock.
Put in the bain marie.
While quite hot mix into it by degrees two ounces of fresh butter.
Then wring the sauce through the tammy and serve at once.

Original Text

Grand Hôtel Sauce.—Put four tablespoonsfuls of tarra- gon vinegar into a stewpan with a pinch of mignonette pepper and two bayleaves; boil down to half the quantity, then add a quarter of a pint of thick tomato sauce, and half a gill of liquor that has been taken from fish cooked in white wine, such as from Cod à la Grand Hôtel, or if the sauce is to be served with fillets of beef, half a gill of white wine could be added instead of the stock; put in the bain marie, and while quite hot mix into it by degrees two ounces of fresh butter, then wring the sauce through the tammy and serve at once.

Notes

—