Chasseur 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 (8)

Sauce Base

three quarters of a pint of good brown sauce
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a pinch of castor sugar ↝ Sugars, granulated [Sweets]
a wineglass of wine (madeira or sherry) ↝ Wine, rice [Wine]

Aromatics and Garnish

one small onion that has been cut up into little dice shapes, and fried in a tablespoonful of salad oil till of a nice golden colour ↝ Onions, raw [Vegetables and Vegetable Products]
a tablespoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
one and a half ounces of lean ham or tongue cut up into tiny dice shapes ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
one and a half ounces of lean ham or tongue cut up into tiny dice shapes ↝ Tongue [Liver and organ meats]

Instructions (5)

Put three quarters of a pint of good brown sauce in a stewpan with one ounce of glaze, a pinch of castor sugar, and a wineglass of wine (madeira or sherry).
Boil up together.
Add one small onion that has been cut up into little dice shapes, and fried in a tablespoonful of salad oil till of a nice golden colour.
Also add to the sauce one and a half ounces of lean ham or tongue cut up into tiny dice shapes.
Boil together for about fifteen minutes, keeping it well skimmed while boiling.

Original Text

Chasseur Sauce.—Put three quarters of a pint of good brown sauce in a stewpan with one ounce of glaze, a pinch of castor sugar, and a wineglass of wine (madeira or sherry), boil up together, and add one small onion that has been cut up into little dice shapes, and fried in a tablespoonful of salad oil till of a nice golden colour; also add to the sauce one and a half ounces of lean ham or tongue cut up into tiny dice shapes. Boil together for about fifteen minutes, keeping it well skimmed while boiling. It is excellent to serve with poultry, pheasant, partridge, rabbit, venison, mutton, &c.

Notes

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