Sauce for Petits Pieds à la Cendrillon

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 (4)
Instructions (4)
  1. Add to half a pint of brown sauce a wineglassful of white wine, a good teaspoonful of French mustard, and a saltspoonful of English mustard.
  2. Boil up.
  3. Tammy.
  4. Use.
Original Text
Sauce for Petits Pieds à la Cendrillon.—To half a pint of brown sauce add a wineglassful of white wine, a good teaspoonful of French mustard, and a saltspoonful of English mustard; boil up, tammy and use.
Notes
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