Chauron 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 (8)
Instructions (6)
  1. Put four tablespoonfuls of French vinegar, a sprig of thyme, parsley, three bayleaves and twelve crushed peppercorns in a stewpan.
  2. Reduce to half the quantity.
  3. Add four raw yolks of eggs and by degrees a quarter of a pound of fresh butter, standing the pot in the bain marie or in a pan with boiling water.
  4. Stir till it thickens.
  5. Tammy.
  6. Add six tablespoonfuls of boiling tomato sauce.
Original Text
Chauron Sauce.—Put four tablespoonfuls of French vinegar, a sprig of thyme, parsley, three bayleaves and twelve crushed peppercorns in a stewpan; reduce to half the quantity, then add four raw yolks of eggs and by degrees a quarter of a pound of fresh butter, standing the pot in the bain marie or in a pan with boiling water. Stir till it thickens, then tammy, and add six tablespoonfuls of boiling tomato sauce.
Notes
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